Quick info

  • Servings: 2
  • Prep: 10 minutes
  • Cooking: 18–20 minutes
  • Tools: saucepan, small pot for the broth, knife, cutting board, ladle

Ingredients

  • 160g (5.6 oz) rice (Carnaroli or Arborio)
  • 1 shallot
  • 1L (4.2 cups) hot vegetable broth
  • 4 tablespoons extra virgin olive oil
  • 75g (2.6 oz) brie (or half a small wheel), rind removed, in small pieces
  • 6 whole walnuts (about 3 per person), shelled and roughly chopped
  • 20g (0.7 oz) margarine
  • (Optional) 4 turns of the pepper mill of black pepper (2 per plate)

Method

  1. Prep the ingredients. Finely chop 1 shallot. Shell 6 walnuts and roughly chop them. Set aside.

  2. Risotto base. In a saucepan heat 4 tablespoons of oil and sweat the shallot over low heat, without letting it color.

  3. Toast the rice. Add 160g (5.6 oz) of rice and toast it for 1–2 minutes, stirring over medium-high heat, until the grains turn glossy. The shallot must not brown.

  4. Cook the risotto. Start adding the hot broth one ladleful at a time. Keep going, stirring and adding more broth only when the previous one has been absorbed. At this stage, never let the rice dry out completely: it should stay slightly moist, because the brie will thicken it later on.

  5. Add the brie. When there are 2–3 minutes left, add 60g (2.1 oz) of brie in small pieces and stir until it starts melting and coating the rice.

  6. Finish off the heat. Take the pan off the heat, add 20g (0.7 oz) of margarine and stir until creamy.

  7. Walnuts. Add the chopped walnuts, stir and let it rest for 1 minute with the lid on.

  8. (Optional) Pepper. If you like, finish with 2 turns of the pepper mill per plate, off the heat or straight on the plate.