Risotto-Style Fregula With Mushrooms, Abbamele, And Goat Cheese (Fregula Kin Antunna E Crapinu)

• 2 1/4 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 tablespoon olive oil
• 8 ounces wild mushrooms
• 1/3 cup chopped shallots
• 1 1/4 cups uncooked fregula
• 3/4 teaspoon kosher salt
• 1/4 cup dry white wine
• 1/4 cup finely chopped fresh chives
• 1/4 cup (2 ounces) goat cheese
• 1 tablespoon abbamele, divided
• 3 tablespoons chopped walnuts, toasted

1. Combine broth and 1 cup water in a saucepan over medium heat; bring to a simmer. Heat oil in a large skillet over medium heat. Add mushrooms; cook 5 minutes or until moisture evaporates. Add shallots; cook 4 minutes, stirring frequently. Add fregula and salt; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
2. Set aside 1/4 cup broth mixture; cover and keep warm. 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). Remove from heat.
3. Stir in reserved 1/4 cup broth mixture, chives, goat cheese, and 1 1/2 teaspoons abbamele. Sprinkle with walnuts. Drizzle each serving with 1/4 teaspoon abbamele. Serve immediately.

chicken broth, water, olive oil, mushrooms, shallots, fregula, kosher salt, white wine, fresh chives, goat cheese, abbamele, walnuts

Taken from www.myrecipes.com/recipe/risotto-style-fregula-with-mushrooms-abbamele-goat-cheese-fregula-kin-antunna-e-crapinu (may not work)