RISOTO DE BRIE COM PARMA CROCANTE | COZINHA FOOD NETWORK

Heat chicken broth in a saucepan over low heat until warm.

In a separate large skillet, heat olive oil and butter over medium heat until melted.

Add chopped onion and garlic to the skillet; sauté until translucent, about 3-4 minutes.

Stir in arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Pour in white wine and cook until absorbed, stirring frequently.

Begin adding warm chicken broth, one ladle at a time, stirring continuously until absorbed.

Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.

Remove from heat and stir in brie cheese until melted and creamy.

Fold in grated parmesan cheese and season with salt and black pepper to taste.

Add chopped prosciutto and mix well.

Finish with fresh parsley and lemon zest for brightness.

Serve immediately, garnished with additional parmesan if desired.

Spice Level:

Allergens