porcini risotto

with crispy sage and brie

  • ¼ cup (10g) dried porcini mushrooms
  • 1 litre hot chicken stock
  • ¼ cup (60ml) extra virgin olive oil
  • 2 eschalots (French shallots), finely chopped
  • 2 cloves garlic, crushed
  • sea salt and cracked black pepper
  • 2 cups (400g) arborio rice
  • ½ cup (40g) finely grated parmesan
  • ½ cup sage leaves
  • 125g triple cream brie, sliced
  1. Place the porcini in a large bowl, add the stock and set aside to soak for 5 minutes. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the shallot, garlic, salt and pepper, and cook, stirring occasionally, for 4–5 minutes or until soft. Add the rice and cook, stirring, for 1–2 minutes.
  2.  Remove the porcini from the stock, finely chop and return to the stock. 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.
  3.  Heat the remaining oil in a small frying pan over high heat. Add the sage and cook for 30 seconds or until crispy. Divide the risotto between plates and top with the sage and brie. Sprinkle with pepper to serve.  Serves 4.
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