3 tablespoons olive oil
1 large shallot, minced (3-4 tablespoons)
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth, heated (I nuked it.)
4-6 ounces baby spinach
5-6 ounces brie cheese, rind removed
Salt and freshly ground black pepper, to taste
1. Heat the oil in a large saucepan over medium heat. Add shallots and cook, stirring, until they start to turn translucent. Add the rice and stir until all the grains are coated with oil. Add the wine and simmer, stirring, until all of the liquid has been absorbed.
2. Start adding the broth 1/2-1 cup at a time, stirring after each addition and waiting until the broth has been absorbed before adding more. Repeat until all of the broth has been added and rice is tender.
3. Add spinach and brie. Continue stirring until spinach is wilted and brie is fully incorporated and melted. Add salt and pepper, to taste.
When I was trying to figure out what to serve alongside a salmon dish this week, a friend suggested that I make brie and spinach risotto. The friend didn’t have a recipe, just thought the flavors would work well together, so I decided to give it a go. Risottos are one of those foods that are infinitely flexible so it was pretty easy to modify another risotto recipe and come up with this. Lance and I both enjoyed the flavors and it did, indeed, go well with salmon.
Shown here with Poached Salmon with Dill Yogurt Sauce.