3 tablespoons Shallots, 1/3 Inch Diced
2 tablespoons Garlic, Thinly Sliced
2 tablespoons Thyme Leaves (fresh), Chopped
1 1/2 Cups Arborio Rice, Dry
1 Cup White Wine
2 Cups Wild Mushrooms, Pre-Seared
8 Cipollini Onions, Pre-Seared
6 Cups Chicken or Vegetable Broth (hot)
3 tablespoons Roasted Garlic Paste (Recipe Below)
1/3 Cup Parmesan Cheese, Shredded
3 tablespoons Unsalted Butter
Kosher Salt To Taste
Fresh Ground Pepper To Taste
3 oz Brie Wedge, Room Temp.
1. Add oil to a hot, wide surfaced pan on medium heat and then add shallots, garlic and thyme.
2. Cook until the garlic is golden brown, and then add Arborio rice.
3. Toast the rice slightly for about two minutes constantly stirring
De-glaze with the white wine while stirring, making sure none of the rice sticks to the pan.
4. When wine has been mostly absorbed, add 1/2 cup broth, all mushrooms, and all cippolini onions while constantly stirring the rice. As soon as that is mostly absorbed, add another 1/2 cup broth at a time and repeat process till rice texture becomes cooked with a slight al dente texture to it approximately 20 minutes.
5. Add roasted garlic paste, butter and parmesan and mix thoroughly. Add salt as needed.
6. Serve in bowls and garnish on top with brie wedge and fresh ground pepper.
Roasted Garlic Paste
3 cups Whole Garlic Cloves Peeled
1. Place garlic and enough oil to cover in small sauce pan.
2. Cook on low heat and simmer for 15 minutes or until the garlic is soft and tender.
3. Strain and reserve the garlic oil for another application.
4. Puree the garlic cloves until they becomes a paste.