Garlic Mushroom Rosé Risotto

In a medium Dutch oven, heat 1 tablespoon oil over medium low. Add smashed garlic cloves and cook a few minutes to infuse the oil, until golden brown on both sides. Remove garlic, increase heat to medium, and add 1 tablespoon butter. Once butter melts, add mushrooms and toss to coat. Stir every few minutes as mushrooms release liquid and then it evaporates, and mushrooms are tender. Season to taste with salt, remove to a bowl, and set aside.

Bring broth to a simmer in a medium saucepan, then reduce heat to low to keep warm. Take the egg out of the fridge and set aside. Crumble goat cheese and set aside at room temperature.

In the same Dutch oven, heat remaining oil and butter over medium until butter is melted and just bubbly. Add leek and sauté until soft but not browned, then add minced garlic and cook 30 seconds. Add rice. Cook and stir constantly 2–3 minutes, until rice grains are translucent at edges. Add rosé, adjust heat to a gentle simmer, and cook until fully absorbed, stirring almost constantly.

Add about ¾ cup of the warm broth to rice and adjust heat as needed to simmer, stirring constantly. When excess liquid is almost gone, add more broth. Repeat this process, starting to taste the rice after using half the broth. Continue adding liquid until rice grains are tender and edible but not overly soft. Reduce heat to low then stir in mushrooms.

Beat egg in a small bowl, then continue beating vigorously with a fork or whisk while pouring in ⅓ cup of remaining warm broth. Add egg mixture and goat cheese to risotto, stirring until goat cheese is melted and well incorporated. Season to taste with salt (about 1 teaspoon) and white pepper (about ½ teaspoon) and stir in chopped herbs, if using. Serve as an entrée in bowls topped with grated Parmesan cheese and extra herbs.