3 to 4
10 to 30 mins
30 to 60 mins
- 250g risotto rice (Arborio)
- 300g Brie ILE DE FRANCE®
- 300g button mushrooms (fresh or tinned)
- 15g butter
- 25cl cider
- 15cl fresh cream
- 1 onion
- 2 chicken stock cubes
- 2 pinches of parsley
- 1 clove of garlic
- 1 pinch of ground pepper
- 1 pinch of salt
A balanced meal | Inexpensive meal
Clean and dry the mushrooms. Slice finely. Peel and finely chop the garlic.
Melt the butter in a frying pan and fry off the garlic for 2 mins, then add the mushrooms.
Carry on cooking for 5-10 mins. until the moisture released from the mushrooms has completely evaporated.
Add the fresh cream and the Brie ILE DE FRANCE® cut into small pieces.
Add salt and pepper.
Mix until the Brie ILE DE FRANCE® has fully melted. Sprinkle with chopped parsley and leave on one side.
Dissolve the chicken stock cubes in 1 litre of boiling water. Peel and finely chop the onion. Heat the olive oil in a frying pan.
Brown the onion for a few minutes then add the rice. Cook for 2 mins, stirring until the rice becomes slightly translucent.
Add the cider and mix. Once this has been absorbed by the rice, add a ladle of stock and mix again.
Once the stock has been absorbed, add another ladle-full and repeat until the stock is finished.
Right at the end, add the mushrooms to the Brie ILE DE FRANCE® and mix in.
Serve straight away.
Ile de France Brie is the creamiest of French Bries with a specific buttery and subtle hazelnut taste and a thin, smooth and natural white rind