Wild Mushroom and Brie Risotto

I've perfected my mushroom and brie risotto.

Yummm. This risotto is really rich--real winter food. I used real Parmesan, which is more crumbly and has a nuttier flavor than other "Parmesans". I don't really know how the labeling works, but I know the difference in the taste--I was under the assumption that Parmesan can only be called Parmesan if it is actually "Parmesan," (like that whole Champagne thing). This can't always be the case in America, or at least cheese producers can get away with selling different products under the same name here, because there is a definite difference in taste. Regardless, I also used chunks of Fromage d'Affinois, which, technically speaking is not a Brie. I just like it, and it works the same way. It's fucking delicious.

The recipe only calls for baby portabella (cremini) mushrooms and white button mushrooms. My photographs include trumpet mushrooms, because they were on sale, and I like the varying textures. I've also used shiitake and oyster mushrooms before, but I liked this combination best.

Wild Mushroom and Brie Risotto

(serves 4-8 depending on if you want it as a main meal or a side dish;

takes about an hour to an hour an a half, including prep)

4-6 c of vegetable (or chicken) broth

2-4 tbsp olive oil

10 oz cremini mushrooms, thinly sliced

10 oz white or button mushrooms, thinly sliced

1 small yellow onion, finely chopped

5 cloves of garlic, finely minced

2 c Arborio rice

1/2 c white wine

1-2 tbsp minced thyme (fresh)

3 tbsp butter, divided--2 tbsp cut into chunks

1/2 c grated Parmesan cheese

1 6oz wedge of Brie, cut into small chunks

sea salt and freshly ground black pepper to taste

1. Warm about 2 tablespoons of olive oil in a saucepan over medium-high heat. Add mushrooms and garlic and a tablespoon of butter. Once the mushrooms start to wilt, add the thyme, a generous amount of pepper, a tsp or so of sea salt, and cook about three to five minutes. Remove the mushrooms and their liquid, and set aside.
2. Add about 2 tablespoons of olive oil and stir in the onion, cooking for one minute (do not let brown). Add rice, stirring to completely coat with oil. When the rice has just turned golden and pale, add the wine, stirring constantly until the wine is fully absorbed.
3. Continue this with the broth by adding ½ c at a time, stirring until the liquid is absorbed and adding ½ c of broth. Do this until all the broth has been used, tasting at intervals, to make sure you don’t over cook the rice. It shouldn’t be crunchy, but shouldn’t be mushy either (i.e. al dente). This should take anywhere between 20 and 30 minutes.
4. Remove from the heat, and immediately add mushrooms, chunks of butter, parmesan, and chives. Add salt and pepper to taste only after adding the parmesan. Fold in the chunks of brie.

It's really hard to chop this stuff, because the cheese is so soft, so your fingers will get messy. If it bothers you, you can always forgo the soft cheese and replace it with steamed asparagus. I mean, I'm not making a joke--that would be good too.

Also, I did this...

Haha. Cool. I'm a nerd.

Robiola Due A Latte

First entry! How exciting! This is just a test, mostly. Kthx.

So, when I went on tour with Jimibaby this summer, we got to indulge at Whole Foods a few times with his food stamps (or whatever the fuck their new name is)... this is the closest equivalent I could find in Columbus to the cheese we had in Boston. Mang, do I love cheese.

Robiola is said to be the "Italian answer to Brie," made with both cow's and sheep's milk in the Piedmont region of Italy (to my knowledge). It's got a creamy inside, and never seems to be underripe for my taste, where as most Brie I buy, I let age awhile. I'm not saying I'd replace Brie with it(!!!), I'm saying it's a good alternative on a cheese plate, and has a mild, but distinctively different taste. Stinky Bklyn says: "The Due Latte Robiolas have got everything that Brie's got and then some. The paste is always perfectly ripe, hovering between bulging and runny, with a slightly sour note that gives way to a hearty richness, that's the sheeps milk at work. You'll also note the flavors of mushroom and garlic, and a slight funky quality that knocks it up a notch." I'd have to say I agree, save for the garlic, and the 'slight funk' only comes if you let it age a bit more.

Side Note: Don't use this in place of Brie in recipes (I made that mistake when making risotto--I was all out of Brie). It's much creamier and melts more like mozzarella, giving you that long stringy texture versus little packets of creamy cheese. (The risotto recipe is forthcoming--I use Fromage d'Affinois, so I'll post it when I make the risotto again with that 'brie.')

So, as the first entry, I should say--

This blog will be pretty typical, recipes and what not--along with chronicling the progress of accompanying zines. The photo accompaniment will not be included in any of the zines, though drawings might, and zines may or may not be included in the blog (the appropriate recipes will, obviously). Also, I'm working on the photographs to coincide with recipe posts. Bear with me as I get the hang of all that.

-Lux