1) Peel And chopped finely onion. Do it stew gently in a saucepan with the butter and a ladle of broth until it becomes transparent and the bottom dry, unite the rice and toast it in the sauce for 2-3 minutes, stirring constantly.
3) When the rice is al dente, turn off the heat, unite the Camembert in bows, jumbled up partially and let it rest the risotto covered for 2-3 minutes. Adjust if you need salt, add the leaves of the remaining thyme and a sprinkle of pepper and serve.
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