Risotto-Style Fregula with Mushrooms, Abbamele, and Goat Cheese (Fregula kin Antunna e Crapinu)

Ingredients

• 0.3 cup wine dry white
• 2.3 cups fat-free less-sodium chicken broth fat-free
• 1.3 cups fregola uncooked
• 0.3 cup fresh chives fresh finely chopped
• 2 ounces goat cheese 
• 0.8 teaspoon kosher salt 
• 8 ounces mushrooms wild
• 1 tablespoon olive oil 
• 0.3 cup shallots chopped
• 3 tablespoons walnuts toasted chopped
• 1 cup water 
• 1 tablespoon abbamele divided

Equipment

• frying pan
• sauce pan

Directions

1. Combine broth and 1 cup water in a saucepan over medium heat; bring to a simmer.
2. Heat oil in a large skillet over medium heat.
3. Add mushrooms; cook 5 minutes or until moisture evaporates.
4. Add shallots; cook 4 minutes, stirring frequently.
5. Add fregula and salt; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
6. Set aside 1/4 cup broth mixture; cover and keep warm.
7. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total).
8. Remove from heat.
9. Stir in reserved 1/4 cup broth mixture, chives, goat cheese, and 1 1/2 teaspoons abbamele.
10. Sprinkle with walnuts.
11. Drizzle each serving with 1/4 teaspoon abbamele.
12. Serve immediately.