Rice is like a woman fine,
Upon which we all love to dine.
In many sizes she is found,
Short, medium, long or round.
Sometimes she will wear the scent,
From where she hails, she’ll represent.
Her names conjure exotica,
Jasmine, Basmati, Japonica.
Though she loves to dress in white,
You’ll be fooled if you think her uptight.
The opposite of subtle and mild,
She’ll break out the dirty and wild.
Have you seen the one from Po,
Grown near the town of Arborio?
Desired on every continent,
Her creamy pearls can cause torment.
A chameleon, she will change to be.
Whatever you crave, sweet or savory.
This one embodies both, you see,
Created in Rome with blueberries and brie.
Eclectic perhaps, a little odd,
Take a bite, get passed her facade.
Like every woman, you will find,
This rice is truly one of a kind.
Thank you to Eleanor of MelbournefoodGeek and Jess of Jessthebaker for this risotto challenge. The chicken stock recipe comes from Moorish by Greg Malouf and was a requirement for this challenge. However, this Blueberry Brie Risotto is best made with vegetable stock so as not to overpower the flavor of the berries. Many thanks to my beautiful cousin, Lisa O’Leary, for introducing me to this recipe.
The great thing about this recipe is that there is no fat in it besides the brie – no butter or olive oil – yet it is so creamy that you would never be able to tell.
Blueberry Brie Risotto Recipe
2 cups Arborio rice
4-5 cups vegetable or chicken stock
1/2 cup red wine
1 carton blueberries, washed and pureed
1/3 cup brie cheese, without rind
1/2 tsp. coarse salt
Heat the vegetable or chicken stock and set aside. In a saute pan, add red wine and rice. Cook on medium and gently stir the rice until the wine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 4-5 cups of stock have been used. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. At this point, add the pureed blueberries, salt and brie and stir until the cheese has completely melted. Serve immediately. Serves 6.