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Risotto With L’Hercule de Charlevoix

Risotto With L’Hercule de Charlevoix

6 portions


  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) butter
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 125 ml (1/2 cup) zucchini, diced
  • 125 ml (1/2 cup) red pepper, diced
  • 125 ml (1/2 cup) yellow pepper, diced
  • 310 ml (1 1/4 cup) Arborio rice
  • 125 ml (1/2 cup) white wine
  • 1 litre (4 cups) warm chicken stock
  • 1 bay leaf
  • Salt and ground pepper
  • 30 ml (2 tbsp.) fresh basil, chopped
  • 250 g (8 oz) L’Hercule de Charlevoix cheese, rind removed, grated


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  • Heat the oil and melt the butter in a saucepan over medium heat.
  • Brown the vegetables for five minutes.
  • Add the rice and stir well, making sure that the rice grains are fully coated by the oil and butter mixture.
  • Pour the wine into the saucepan and add the bay leaf. Season.
  • Continue cooking for 15 to 20 minutes, stirring constantly and gradually adding in the chicken stock in small quantities at approximately three- to four-minute intervals. The rice should still be slightly crunchy but all of the liquid should be absorbed.
  • Remove the bay leaf.
  • Add the cheese, stir well and let melt.
  • Add the basil and adjust the seasoning before serving.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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