Macaroni risotto with PDO Normandy Camembert

Ingredients

Ingredients for 4

– 1 PDO Normandy Camembert
– 200 g macaroni
– 2 onions
– 5 cl white wine
– 1 smocked duck filet
– 1.5 l of chicken stock
– 2 ‘Reinette’ apples
– 5 cl of olive oil

Le Camembert de Normandie AOP

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Preparation

Peel and finely chop the onions (cut them into small cubes, the size of the macaroni)

Sweat the onions in a hot saucepan with olive oil.

Add the macaroni, coating them in oil and stirring them until they become transparent.

Deglaze with white wine and reduce until the wine has completely evaporated.

Over a high flame, add boiling chicken stock little by little, making sure that the stock has completely evaporated before adding more.

Add the PDO Normandy Camembert, without its rind, cut into small pieces as well as the apples cut into small cubes.

Season to taste and serve while hot along with a seasonal salad.

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Macaroni risotto with PDO Normandy Camembert

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