Creamy Rice with Caramelized Onion, Roasted Grapes, and Crispy Brie

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss them with 1 tablespoon olive oil, the balsamic vinegar, a pinch of salt, and some black pepper. Roast for 12 minutes, until some grapes burst and release their juices. Set aside.

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   2. At the same oven temperature, place the brie cheese cubes on parchment paper on a baking tray or oven-safe dish. Bake for 8 to 10 minutes at 220 °C / 425 °F, until golden outside and very creamy inside. Set aside carefully.

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   3. Meanwhile, heat the vegetable stock in a saucepan and keep it warm over low heat, without letting it boil vigorously.

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   4. In a wide pot, heat the remaining tablespoon of olive oil with the butter over medium-low heat. Add the yellow onion with a pinch of salt and cook for 15 to 18 minutes, stirring often, until very soft, golden, and caramelized.

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   5. Add the short-grain rice to the pot and toast it for 1 to 2 minutes, stirring well so it is coated in the fat and turns slightly translucent.

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   6. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.

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   7. Add about one third of the hot vegetable stock and cook over medium heat, stirring often. When the rice absorbs most of the liquid, add more stock little by little until almost all of it is used, about 16 to 18 minutes.

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   8. Stir in the grated Parmesan cheese, half of the fresh thyme, the roasted grapes with their juices, the remaining salt, and black pepper to taste. Mix and adjust the texture with the last of the stock if you want a looser creamy rice. Cook 1 more minute.

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   9. Turn off the heat, cover the pot, and let the rice rest for 2 minutes. Serve immediately topped with the crispy brie cubes, then finish with the remaining fresh thyme and a little more black pepper.

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    10. If you want to keep the rice warm for a few minutes before serving, do so over very low heat and add a small splash of extra stock so it keeps its creamy texture.