Camembert and mushroom risotto

1. Soak 300 g of mushrooms. Pat dry, trim the end off and cut into small pieces. Fry in oil over high heat. Salt lightly, pepper and set aside.

2. In a skillet over low heat brown 2 minced shallots with 1 tablespoon of olive oil. Add 250 g of arborio rice, cook, stirring for 2 minutes until translucent.

3. Pour 10 cl of white wine, stir. Once it is absorbed by the rice, add 1 ladle of vegetable broth and mix. Once the broth is absorbed, pour 1 new ladle, and so on until with 75 cl broth.

4. At the end of the cooking, add 15 cl of cream, 100 g camembert and cut into thin slices. Add in the mushrooms on top. Serve immediately.

Photo credit: Sucré Salé