If you have never prepared one before, this Brie cheese risotto recipe that I share in recipes is great to start you in the preparation of this type of originally Italian dishes. It is a very creamy and tasty brie cheese risotto that you will get if you follow this step by step in detail. Accompany it with some kind of strong flesh and will be a great contrast for its soft flavor. Do not hesitate to try it!
| 🚻 3 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make brie cheese risotto: |
| 2 cups of tree rice 1 liter of vegetable broth or hot chicken ½ chopped onion 3 tablespoons of butter of olive oil sal to taste pepper to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make brie cheese risotto:
1. Fry the onion in a saucepan with 2 tablespoons of butter and olive oil until it is well golden.
2. Add the tree rice and jump for 3 minutes until the grains begin to return transparent.
3. Add the white wine and remove well so that alcohol is completely evaporated. Then, you see adding buckets of vegetable or chicken broth, always without stopping to remove so that the brie cheese risotto is releasing the starches and thickens. When you see that the rice has already absorbed almost all the liquid, add another bucket of broth to finish cooking.
Trick: The broth that you throw to the risotto must always be hot previously not to stop at any time the cooking of rice.
4. VES repeating the process of adding broth to the easy cheese risotto until the rice has proper cooking (the ideal is that it is al dente, neither too raw nor too cooked). Once you have arrived, add the brie cheese in pieces and mix to melt well.
Trick: Try the rice to see if you are at the dente. The consistency of the grain must be slightly raw at this point.
5. To finish add a pinch of salt and pepper to taste, a spoonful of butter and the grated Parmesan cheese. Remove to mix everything.
6. serve the brie cheese risotto immediately and eat it freshly made because when it cools it is no longer the same. Take advantage! And as a second or as an accompaniment I recommend some vealpines to the lemon and dessert, a classic tiramisu.
