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Mushroom Risotto with Crispy Sage and Brie

Butter Soft Cheese
Mushroom Risotto with Crispy Sage and Brie

Recipe Information

4

serves:

15 MINS

prep time:

25 MINS

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 30ml olive oil
  • 500g mushrooms (use 2 types), sliced and cooked in a little butter, seasoned
  • 2 shallots or 1 onion, chopped
  • 2 garlic cloves
  • 340g arborio rice
  • 1,5L hot chicken stock
  • Salt and black pepper
  • 125ml sage leaves
  • 30g FIRST CHOICE Butter
  • 125g FIRST CHOICE Brie cheese, sliced

Preparation method:

  1. Heat the olive oil and cook the shallots and garlic until softened. Add the rice and cook, stirring, for 1–2 minutes.
  2. Add the mushrooms to the rice and start to add the stock to the pan, 1 cup (250ml) at a time, adding more once absorbed and cook, stirring frequently, for 20 minutes or until the rice is al dente. Remove from the heat and stir through the parmesan and the cream.
  3. Heat the butter in a small frying pan over high heat. Add the sage and cook for until crispy. Divide the risotto between plates and top with the sage and brie. Sprinkle with pepper to serve.

Enjoy!