Brie And Apricot Risotto
Ingredients
1 cup arborio rice
240 ml Casa Madeira Risotto Wine
3 cups of vegetable stock
1/2 medium onion
150g apricot
150g brie cheese
50g butter
Preparing
Sauté the chopped onion in butter. When translucent, add the arborio rice and sauté so that the grains can absorb all the fat. Add the Casa Madeira Risotto Wine and sauté a little more. Pour in 1/3 of the reserved stock, lower the heat and leave to simmer in an uncovered pan. When almost dry, add half of the remaining stock. Stir a few times so it doesn't stick to the bottom of the pan. Adjust the salt and add the black pepper. When it's almost dry again, add the rest of the stock and stir a little more. When it's finally almost dry again, remove the pan from the heat and add the cold butter, chopped dried apricots and brie cheese. Stir vigorously, taking care not to break the grains. Serve immediately.
