Brie risotto with apricot and rosemary

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Brie risotto with apricot and rosemary

Name: Brie risotto with apricot and rosemary
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 1 unit(s) Large carrot; 2 unit(s) Onion; 1 unit(s) Salmon (large stalk); 150 g Arborio rice or carnolli; 150 g Brie cheese; 150 g Apricot; 100 g Grated Parmesan; 2 tablespoon Olive oil; 2 cup White wine; to taste Rosemary

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

4 servings

cristoffer valverde

@chefcristoffer

Ingredients
Recipe

Large carrot1 unit(s)
Onion2 unit(s)
Salmon (large stalk)1 unit(s)
Arborio rice or carnolli150 g
Brie cheese150 g
Apricot150 g
Grated Parmesan100 g
Olive oil2 tablespoon
White wine2 cup
Rosemary to taste

In a pan, place the carrot, celery and onion cut into large pieces, fill with water and let it heat up on low heat.
Remove the white rind from the brie cheese and chop it into small cubes, grate the Parmesan and chop the apricots
In a pan suitable for risotto, put the oil, sauté half an onion chopped into very small cubes, add the rice and sauté well
Add the white wine and stir until evaporated.
With the help of a ladle, add the vegetable broth little by little and over low heat keep stirring the rice non-stop.
When the rice is al dente, add the brie cheese, apricots and rosemary, mix until the cheese melts.
Turn off the heat and add 1/2 of the grated Parmesan, mix until melted.
Serve with grated cheese on top
TIP: the secret of risotto is to never stop stirring, so that it releases the starch and becomes creamy

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Brie risotto with apricot and rosemary

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