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Brie risotto with apricot and rosemary
🇧🇷Brazil
•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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