Last week I was in Paris so I brought a lot of deliciously stinky French cheeses. One of them was sacrified to make this beautiful risotto with rucola from my grandmother’s garden.
Prepare risotto as usual: on butter fry chopped onions, add rice for 2 min, wet with 1 dcl of white whine and then slowly add vegetable stock until it’s still heavily al dente. Remove the pan from the heat, add inner part of camembert and rucola, mix until you get a nice creamy consistence. Leave it covered for 3 min.
Serve with off-dry white wine with strong acidic backbone – Graševina (Welschriesling), Pinot Blanc from Slavonia or some excellent mineral Riesling from Slovenia.
