| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons butter
- 10 cloves garlic
- 2 large yellow onions, sliced
- 8 ounces Arborio rice
- Four 16-ounce cans San Marzano tomatoes
- 4 cups vegetable stock
- 4 cups heavy cream
- Salt and pepper
- 2 tablespoons butter, softened
- Four 1-inch slices brioche
- 4 slices American cheese
- 1/4 cup grated Gruyere
- 1/4 cup grated provolone
- 1/4 cup grated Swiss cheese
- 1 tablespoon white truffle oil
Instructions
- For the bisque: In a large pot over medium heat, add the butter, garlic and onions. Cook until the vegetables begin to sweat, stirring constantly to avoid burning, about 5 minutes.
- Add the rice and stir to coat with butter. Add the tomatoes and vegetable stock and bring to a boil. Turn the temperature down to low and let simmer until the rice is tender, 20 to 25 minutes. Remove from the heat.
- Working in four separate batches, add 3 cups of the tomato mixture and 1 cup cream to a blender and blend to until smooth. Season with salt and pepper.
- For the grilled cheese: Butter the brioche slices and place, buttered-side down, in a large saute pan over medium heat. Top each with a slice of American cheese. Mix the Gruyere, provolone and Swiss together, and then evenly distribute over the American cheese. Drizzle with the truffle oil. Cook until the buttered side of the bread is toasted and golden brown. Sandwich the bread together and serve with the bisque.
Reviews
I didn’t make the grilled cheese. But the soup which I cut in half was pretty good. Didn’t quite have two cups of heavy cream and it was fine. Needs alot of salt and pepper at the end, but it says season to taste
This is a nice recipe for a weekend lunch for the kids. I love introducing new flavors to my kids. The only problem I had with this recipe was the size of the bread; which is ridiculous for even an adult. So I downsized it and it was perfect.
Also I did not use American Cheese instead I used Havarti.
Honestly all you need is unsalted butter, truffle oil (black or white ), your choice of bread, cheese or cheese’s a saute pan. You’ll find yourself a delicious treat.
This Grilled Cheese recipe has two errors compared to the original video. The Brioche bread is sliced into inch-thick slices (2 slices per serving). Each slice is topped with 2 slices of American cheese after being placed on a hot top (or large saute pan).
The restaurant is great, go when you are in St. Louis
Ha, Ha, Beware! I have never yet rated a recipe before cooking it, but this is the worst recipe I’ve ever seen. Yield, 2 sandwiches and 1 cup soup???? The ingredients for the soup total 18 cups! And the bread slices are supposed to be 4 inches thick? That makes an 8 inch thick, plus, sandwich. Well, I think that’s a tad over-sized. The ingredients for the sandwiches look normal for 2, but who in the world who cooks these days uses American cheese?
I saw this on Triple D and it looked delicious.
I made the bisque according to the recipe, but there was a really strange earthy/chemical aftertaste that I couldn’t figure out. It was my first time using San Marzano tomatoes so I’m not sure if that was what it was, but I ended up sauteing a couple of stalks of celery and some carrots, then pureeing them and adding them, which improved the taste a lot.
I served it with a pared down grilled cheese rather than the brioche dish.