Two Cheese Risotto

4 pers.
10 min
25 min
Two Cheese Risotto

Ingredients for :

4 people
40 g Parmesan
Arborio rice
350 g Arborio rice
Olive oil
3 Dessert spoons Olive oil
Red onion
1 Unit Red onion
1 Unit Onion
Poultry bouillon
1 Unit Poultry bouillon
Salt, pepper
Pinches Salt, pepper

Method :

  1. Peel and mince onions. In a deep frying pan, brown onions in olive oil until slightly tender. Set aside.
  2. Without cleaning the pan, add rice and sauté over medium heat for 3-4 min. until transparent. Add onions.
  3. Pour one third of the stock and stir with a spatula. Once it has been absorbed by the rice add more stock, stir and continue cooking.
  4. In the meantime, cut Label Rouge Brie cheese into thin slices.
  5. Once the rice is cooked, lower heat, add pieces of Brie and parmesan shavings. Gently stir, remove from heat and cover for 3-4 minutes to allow cheese to melt. Season and serve immediately.

Paysan Breton tip

This recipe may be enhanced with seasonal vegetables; carrots, courgettes, green asparagus. In that case, use 1 courgette or 2 carrots or 4-5 green asparagus.

Peel vegetables at the same time as the onions, cut into small cubes for faster cooking. Add them at the same time as the onions just before adding the stock. 

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