Brie risotto
Serves: 
3 to 4
Preparation time: 
10 to 30 mins
Cooking time: 
30 to 60 mins
Ingredients: 
  • 250g risotto rice (Arborio)
  • 300g Brie ILE DE FRANCE®
  • 300g button mushrooms (fresh or tinned)
  • 15g butter
  • 25cl cider
  • 15cl fresh cream
  • 1 onion
  • 2 chicken stock cubes
  • 2 pinches of parsley
  • 1 clove of garlic
  • 1 pinch of ground pepper
  • 1 pinch of salt
Preparation: 

A balanced meal | Inexpensive meal

 

Clean and dry the mushrooms. Slice finely. Peel and finely chop the garlic.

Melt the butter in a frying pan and fry off the garlic for 2 mins, then add the mushrooms.

Carry on cooking for 5-10 mins. until the moisture released from the mushrooms has completely evaporated.

Add the fresh cream and the Brie ILE DE FRANCE® cut into small pieces.

Add salt and pepper.

Mix until the Brie ILE DE FRANCE® has fully melted. Sprinkle with chopped parsley and leave on one side.

Dissolve the chicken stock cubes in 1 litre of boiling water. Peel and finely chop the onion. Heat the olive oil in a frying pan.

Brown the onion for a few minutes then add the rice. Cook for 2 mins, stirring until the rice becomes slightly translucent.

Add the cider and mix. Once this has been absorbed by the rice, add a ladle of stock and mix again.

Once the stock has been absorbed, add another ladle-full and repeat until the stock is finished.

Right at the end, add the mushrooms to the Brie ILE DE FRANCE® and mix in.

Serve straight away.

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 ILE DE FRANCE® Brie on a plate

Discover the full taste of a truly authentic Brie. ILE DE FRANCE® Bries are distinctive for their fine, natural white rind, smooth, tender body and fresh, nutty flavour. Available from the cheese co...

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