1 - 1/2poundsCremini Mushrooms sliced or any mushrooms
1/2cupPort Wine
1teaspoonThyme freshly chopped
Salt & Black Pepper freshly ground to taste
3 to 4ouncesBrie Cheese
½cupReggiano Parmesan Cheese freshly grated
2tablespoonsChives freshly chopped
2ouncesSweet Butter
Drizzle of Truffle Oiloptional
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Recipe Instructions
Heat the Stock
In a heavy-bottomed casserole (approx. 12" diameter and 4" to 6" deep), heat 2 tablespoons of olive oil and when hot, add the onions and the rice, add salt and pepper. Toss the rice constantly until the grains turn light gold in color. Add the Chardonnay wine and when all the wine has been absorbed by the rice, add the stock, one-cup at a time. Simmer very slowly until all the stock has been absorbed. Continue adding the stock, one-cup at a time, allowing the stock to be absorbed slowly.
In the meantime, in a sauté pan, heat 1-tablespoon olive oil, add the shallots sweat them for 2 minutes. Add the sun-dried tomatoes. mushrooms salt and cook for 5 minutes. Add the port wine and 1/2 cup chicken stock and let simmer for 5 minutes.
Return to the rice and add more stock until all has been absorbed. Continue to stir slowly. Add the mushroom mixture, the cheeses and continue to stir until almost all the liquid has been absorbed.
Adjust seasoning with salt and pepper if needed and stir in more butter, and chives and Drizzle truffle oil on top and serve immediately.
Notes
For the Extra Virgin Olive Oil: click hereFor the Truffle Oil: click hereFor the Porcini Mushroom Salt: click hereFor the Woll Non-Stick Fry Pan: click hereFor the Laser Thermometer: click hereFor a Signed copy of Chef Jean-Pierre's Cookbook: click here