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    Maitake and Camembert Risotto

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    Pixicook editorial team
    clock-icon40 minutes

    A creamy and earthy risotto that pairs the woodsy flavor of maitake mushrooms with the creamy richness of camembert cheese. Camembert has a natural tangy flavor with a decadent texture that goes perfectly with "meaty" quality of the maitake mushrooms. Fell free to buy extra cheese to snack on while cooking this recipe. The dish is finished with fresh chives and a crack of black pepper for an elegant and comforting meal.

    Italian
    Intermediate
    Mushroom
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    Ingredients for Maitake and Camembert Risotto

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    units in
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    serves
    2 peoplechevron
    serves
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    Unsalted Butter, divided

    tablespoons

    Substitute chevron-down

    Fresh Maitake Mushrooms, cleaned and torn into bite-sized pieces

    cups

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    Shallots, finely chopped

    each

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    Arborio Rice

    cups

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    Dry White Wine

    cups

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    Chicken Stock

    cups

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    Camembert Cheese, rind removed, roughly diced

    cups

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    Chives, minced

    tablespoons

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    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down