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1
In a medium Dutch oven, heat 1 tablespoon oil over medium low.
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2
Add smashed garlic cloves and cook a few minutes to infuse the oil, until golden brown on both sides.
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3
Remove garlic, increase heat to medium, and add 1 tablespoon butter.
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4
Once butter melts, add mushrooms and toss to coat.
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5
Stir every few minutes as mushrooms release liquid and then it evaporates, and mushrooms are tender.
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6
Season to taste with salt, remove to a bowl, and set aside.
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7
Bring broth to a simmer in a medium saucepan, then reduce heat to low to keep warm.
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8
Take the egg out of the fridge and set aside.
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9
Crumble goat cheese and set aside at room temperature.
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10
In the same Dutch oven, heat remaining oil and butter over medium until butter is melted and just bubbly.
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11
Add leek and saute until soft but not browned, then add minced garlic and cook 30 seconds.
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12
Add rice.
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13
Cook and stir constantly 23 minutes, until rice grains are translucent at edges.
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14
Add rose, adjust heat to a gentle simmer, and cook until fully absorbed, stirring almost constantly.
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15
Add about 3/4 cup of the warm broth to rice and adjust heat as needed to simmer, stirring constantly.
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16
When excess liquid is almost gone, add more broth.
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17
Repeat this process, starting to taste the rice after using half the broth.
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18
Continue adding liquid until rice grains are tender and edible but not overly soft.
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19
Reduce heat to low then stir in mushrooms.
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20
Beat egg in a small bowl, then continue beating vigorously with a fork or whisk while pouring in 13 cup of remaining warm broth.
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21
Add egg mixture and goat cheese to risotto, stirring until goat cheese is melted and well incorporated.
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22
Season to taste with salt (about 1 teaspoon) and white pepper (about 1/2 teaspoon) and stir in chopped herbs, if using.
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23
Serve as an entree in bowls topped with grated Parmesan cheese and extra herbs.
