Creamy Brie and Dried Apricot Risotto
A velvety risotto where melting brie wraps every grain of rice, brightened by the gentle tartness of dried apricots. A drizzle of apricot sauce at the end turns this cozy dish into something truly special. Ready in 40 minutes, it looks impressive without making your evening complicated.
🛒 Ingredients
4 servings
- 200 g brie, cut into large pieces
- 1/2 cup chopped dried apricots
- 1 litre water
- 1 beef bouillon cube
- 1 tablespoon salted butter
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 2 cups arborio rice
- 2 glasses sauvignon blanc white wine
- 1 extra tablespoon salted butter, to finish
- 100 g coarsely grated parmesan
- Apricot sauce, to taste
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Directions
- 1
Bring the water to a gentle simmer in a saucepan and dissolve the bouillon cube in it. Set aside, covered, and keep warm.
- 2
In a large pan, sauté the onion in the butter until it turns soft and translucent.
- 3
Add the crushed garlic and stir for about thirty seconds, just long enough to perfume the pan without browning it.
- 4
Pour in the arborio rice and stir until the grains turn slightly glossy and translucent at the edges.
- 5
Add the white wine and keep stirring until it has fully evaporated.
- 6
Pour in 2 to 3 ladlefuls of hot broth, stirring constantly until the liquid is completely absorbed.
- 7
Repeat ladle after ladle, never flooding the rice, until it is al dente: creamy yet still firm to the bite.
- 8
Towards the end of cooking, when the rice is almost ready, fold in the brie and the chopped dried apricots.
- 9
Off the heat, add the remaining tablespoon of butter and the parmesan, then stir briskly to bring it all together.
- 10
Serve immediately in shallow bowls, drizzled with a little apricot sauce.
💡 Chef's Tip
Keep the broth hot — that's the secret to a genuinely creamy risotto. Stir the brie in off the heat so it melts smoothly instead of splitting. Risotto waits for no one: serve it straight away with a generous drizzle of apricot sauce for that sweet-savoury contrast.
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