Racoon and Brie Risotto

Name: Racoon and Brie Risotto
Yield: 4
Ingredients: 320g of Vialone Nano Rice; 2 cups of brie cheese, cubed; 1/2 cup of raccoon (mushroom); 1 cup of dried tomato; 6 spoons of butter; 2 beef bouillon cubes; 4 spoons of Parmesan cheese; 1 spoon of finely chopped onion; 4 spoons of olive oil; 1/2 cup of white wine; Salt and pepper to taste

1
320g of Vialone Nano Rice
2
2 cups of brie cheese, cubed
3
1/2 cup of raccoon (mushroom)
4
1 cup of dried tomato
5
6 spoons of butter
6
2 beef bouillon cubes
7
4 spoons of Parmesan cheese
8
1 spoon of finely chopped onion
9
4 spoons of olive oil
10
1/2 cup of white wine
11
Salt and pepper to taste

Ingredients

1
320g of Vialone Nano Rice
2
2 cups of brie cheese, cubed
3
1/2 cup of raccoon (mushroom)
4
1 cup of dried tomato
5
6 spoons of butter
6
2 beef bouillon cubes
7
4 spoons of Parmesan cheese
8
1 spoon of finely chopped onion
9
4 spoons of olive oil
10
1/2 cup of white wine
11
Salt and pepper to taste

Directions

1
Dissolve the bouillon cubes in 1 liter of water
2
Sauté the onion in olive oil for 2 minutes, then add half of the dried tomatoes and raccoon
3
Cook for an additional 2 minutes
4
Add the rice and let it toast
5
Add the white wine and wait for it to evaporate
6
Gradually add the beef bouillon, keeping the preparation at a simmer
7
When there are only 2 minutes left, combine the remaining dried tomatoes and raccoon
8
Finish with butter, Parmesan cheese, and brie