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MUSHROOM CAMEMBERT RISOTTO166

Ingredients  (serves 4)

  • 1 tablespoon, olive oil.
  • 1 tablespoon, butter.
  • 1 medium onion, chopped.
  • 1 cup Risotto.
  • 1/2 cup, white wine.
  • 3 cups, chicken stock.
  • 4 ounces, Camembert cheese (rind removed and cut into 1″ pieces.)
  • 1 1/2 cups, fresh mushroom pieces.
  • 1/4 cup, fresh chopped parsley.
  • Sea salt & pepper to taste.

Directions

  • Heat olive oil and butter in a heavy pot over medium heat.
  • Add onion, stir and cook until onion begins to soften (2-3 minutes).
  • Stir in Risotto rice and cook until rice is heated through (1-2 minutes).
  • Add white wine and cook until approximately half of the wine evaporates.
  • Add 1 cup chicken stock and cook, stirring occasionally until only a few tablespoons of stock remain.
  • Continue adding chicken stock 1 cup at a time until Risotto rice is al dente (Never adding more stock until the previous cup has been absorbed by the rice).
  • Stir in the Camembert cheese.
  • Once the cheese melts, stir in the mushrooms and parsley.
  • Season with sea salt and pepper to taste & serve immediately.