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Creamy brie and mushroom risotto
Creamy brie and mushroom risotto
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Indulgent herb and mushroom risotto with creamy brie cheese.
Ingredients:
  • 60g unsalted butter
  • 2 leeks, finely chopped
  • 2 garlic cloves, finely chopped
  • 40.00 ml finely chopped rosemary leaves, plus extra leaves to serve
  • 295g rice
  • 100ml white wine
  • 750ml vegetable stock
  • 100ml pure (thin) cream
  • 300g chestnut mushrooms
  • 150g brie, torn
Instructions:
  • In a pan over medium-low heat, combine oil and half of the butter. Sauté leek, garlic, and half of the rosemary for 6-8 minutes until tender. Add rice, ensuring grains are coated, then pour in wine and simmer for 1-2 minutes until almost evaporated. Gradually add stock, one ladleful at a time, stirring until absorbed before adding more. Cook and stir for 20 minutes until al dente, adding only as much stock as needed. Finish by mixing in cream and cook for another 2-3 minutes until heated through.
  • Melt the remaining butter in a pan over high heat. Sauté mushrooms and the rest of the rosemary for 6-8 minutes until mushrooms are golden brown. Season with salt and pepper to taste.
  • Garnish the freshly cooked risotto with sautéed mushrooms, creamy brie, and fragrant rosemary leaves before serving promptly.

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