3 pears, peeled and seeded, cut into cubes
Lime juice
2 tablespoons olive oil
1 finely chopped onion
2 cups Arborio rice
1 1/2 liters hot vegetable broth (1 tablet)
1 cup (sherry) dry white wine (optional)
125g ready-made camembert cheese crumb
250g grated camembert cheese
2 tablespoons butter
To taste, white pepper
Pear slices with skin for garnish
3 pears, peeled and seeded, cut into cubes
Lime juice
2 tablespoons olive oil
1 finely chopped onion
2 cups Arborio rice
1 1/2 liters hot vegetable broth (1 tablet)
1 cup (sherry) dry white wine (optional)
125g ready-made camembert cheese crumb
250g grated camembert cheese
2 tablespoons butter
To taste, white pepper
Pear slices with skin for garnish
Dip the pear cubes into a bowl of water and lime juice, then reserve
In a large saucepan, heat the olive oil over low heat and sauté the onion, stirring constantly, for 5 minutes or until translucent
Increase the heat, add the rice, and stir continuously, for 2 minutes
Add a ladle of hot vegetable broth (or wine) and cook, stirring always, for 5 minutes or until absorbed
Gradually add the remaining broth as the liquid in the saucepan evaporates, until the rice is al dente but still has some broth
Add the cheese crumb and grated camembert cheese and mix well
Add the reserved pear slices and stir vigorously until the cheese melts
Remove from heat and add butter
Season with white pepper and let rest for 2 minutes
Mix well and serve, garnished with pear slices
