Mushroom Camembert Risotto | Three Tips for Perfect Risotto

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Mushroom Camembert Risotto (2)This recipes is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here!

Properly prepared risotto is a thing of wonder: creamy rice, cooked slowly with ladles full of stock added one at a time. And, it is not as difficult as it may seem. Here are a few tips to help you make the perfect risotto.

1. Get the Rice Right
Risotto is made with Arborio rice, a rice that is known for its round, short grain and high starch content. When it’s cooked slowly, the starch creates the creamy sauce that’s the trademark of a good risotto.

2. Stock up on Patience
Preparing risotto takes a little time. The stock or broth should be added a little at a time; only add more once it has evaporated.

3. Bite
When fully cooked, risotto should be al dente, meaning it should still have a little bite to it; it shouldn’t be completely soft, but it also shouldn’t be crunchy. It’s important to taste the rice as you go to make sure you’re cooking it to just the right texture.

This recipe for Mushroom Camembert Risotto replaces the traditional Parmesan cheese with a creamy Camembert. Brie would work just as well, and sautéed mushrooms make this hearty enough to serve as a one-dish meal. Watch the video to see how easy it is!

Check out other simple sides here. 


Large, Heavy-Bottomed Pot

Wooden Spoon

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Mushroom Camembert risotto

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