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Reblochon and Sage Risotto


  • 1/2 Reblochon
  • 250g Arborio rice
  • 8 sage leaves
  • 2 shallots
  • 3 tablespoons olive oil
  • 1 glass dry white wine
  • 1 litre of chicken stock
  • Pepper
5 Min making
30 Min Baking
4 People

Directions :

  • Remove the Reblochon’s rind and cut it into strips.
  • Set aside. Peel and chop the shallots. Sauté them in a large saucepan with some olive oil.
  • When they turn transparent, pour in the rice and mix well with a wooden spoon so that all the grains are coated with oil. Pour in the white wine and let it evaporate.
  • Add the sage leaves to the saucepan and pour in the hot broth, gradually, while cooking the rice, stirring constantly.
  • When the rice is cooked and there is still a little broth left over (about 1cm above the level of the rice), add the pieces of Reblochon and let them melt, while continuing to stir.
  • Add pepper and serve immediately, the risotto cannot wait, it must be served while still creamy.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon