Monday, February 7, 2011

Mushroom and Brie Risotto

Need an idea for Valentine's Day? Elegant and while time consuming, pretty easy. Not to mention that the taste is out of this freakin' world. It's that good.

Mushroom & Brie Risotto
from Recipezine
serves 3
  • 2 cups vegetable broth
  • 2 Tb. olive oil
  • 5 oz crimini (baby bella) mushrooms, stemmed
  • 5 oz white button mushrooms, stemmed
  • 1/2 small yellow onion, diced
  • 2  extra-large garlic cloves (or 3 medium)
  • 1 cup Arborio rice
  • 1/4 cup white wine*
  • 1 Tb. minced parsley (fresh)
  • 1 1/2 Tb. butter, divided and cut into chunks
  • 1/4 cup Parmesan
  • 3 oz Brie, rind removed and cut into chunks

*You can use vegetable broth here if you don't want wine but the flavor will suffer. I highly recommend that you use wine, if possible.

Chop mushrooms, onion, and mince garlic.

Warm 1 Tb. olive oil in a saucepan over medium heat. Add mushrooms, garlic and a Tb. of butter. I tried to cut down the oil here but the mushrooms started sticking and weren't acting normal, so it was needed. 

Once the mushrooms start to wilt, add parsley and a generous amount of salt and pepper (about 1 tsp of each). Cook 3-5 minutes. Remove the mushrooms and their liquid and set aside.

Add 1 Tb. olive oil to the pan. When heated, cook onion for about a minute. Add rice, stirring to completely coat with oil. When the rice has turned golden and pale, add the wine, stirring constantly until it is all absorbed. 

Continue this process with the broth, adding about 1/2 cup at a time. Keep stirring until all broth is absorbed and then add another 1/2 cup until all broth is gone. Taste at intervals to make sure the rice isn't over cooking. It should be al dente

This part will take anywhere from 20-30 minutes. So, pull up a stool and pour yourself a glass of that wine. :)

When all the broth has been added and the rice is done, remove from heat. Immediately add mushrooms, chunks of butter, and Parmesan. Stir in until completely melted. Salt and pepper to taste.

Fold in chunks of Brie. Do not stir until completely melted. Those melty chunks of Brie are heaven. Garnish with parsley and Parmesan; serve. 

DELICIOUS. Seriously. Do you remember that Seinfeld episode where George is on a date and the woman who orders risotto puts on a show? This meal has those kinds of effects. Absolutely fabulous. 

Nutritional Information (for 1/3): 535 calories, 25g fat (11g sat), 60g carbs, 4g fiber, 17g protein

Feed this to your Valentine and they'll be yours forever. Until you have to decide who gets the leftovers. 


Corinne said...

mmm I absolutely LOVE risotto! I made some a few weeks ago with mushrooms and peas - I'm going to have to try this since I love Brie!

Trudi said...

This is the best risotto I have ever had! An it's so easy to make. Can't understand why MasterChef is jinxed. I'm not much of a cook and it turned out perfectly. Thank you!

Designed by Simply Fabulous Blogger Templates