Ingredients
- 4 carrots
- 3 tablespoons fresh thyme leaves
- ½ large or 1 small yellow onion
- Small bunch Italian parsley
- 5 cups goat milk
- 3 tablespoons unsalted butter
- 2 cups Arborio rice
- 1 cup white wine
- 2 teaspoons salt (or to taste)
- 8 ounces chèvre goat cheese
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