Brie and Romaine Risotto

Name: Brie and Romaine Risotto
Ingredients: 400g arborio rice; A small onion, finely chopped; 4 cloves of garlic, minced; 1 liter and a half of vegetable broth; 130g butter; 100ml white wine; 220g brie cheese (or Gruyère); 200g grated Parmesan cheese; A large Romaine lettuce; Olive oil

1
400g arborio rice
2
A small onion, finely chopped
3
4 cloves of garlic, minced
4
1 liter and a half of vegetable broth
5
130g butter
6
100ml white wine
7
220g brie cheese (or Gruyère)
8
200g grated Parmesan cheese
9
A large Romaine lettuce
10
Olive oil

Ingredients

1
400g arborio rice
2
A small onion, finely chopped
3
4 cloves of garlic, minced
4
1 liter and a half of vegetable broth
5
130g butter
6
100ml white wine
7
220g brie cheese (or Gruyère)
8
200g grated Parmesan cheese
9
A large Romaine lettuce
10
Olive oil

Directions

1
Fry the onion in 80g of butter and olive oil until translucent
2
Add the garlic and let it brown for another two minutes
3
Add the rice, stir, then add the white wine
4
Cook until the wine evaporates
5
Add the vegetable broth (gradually) and stir
6
Cook on medium heat until the rice is al dente
7
Add the brie cheese, remaining butter, and grated Parmesan
8
Serve the creamy risotto using a high-profile plate and garnish with Romaine lettuce seeds.