porcini risotto with crispy sage and brie

Adding dried porcini mushrooms to stock for just five minutes makes a world of difference to the flavour of your dish.

serves 4

10g dried porcini mushrooms
1 litre hot chicken stock
4 tbsp extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
Sea salt and cracked black pepper
400g arborio rice
40g finely grated parmesan
Handful of sage leaves
125g brie, sliced

1 Place the porcini in a large bowl, add the stock and set aside to soak for 5 minutes.

2 Heat 1 tbsp oil in a medium saucepan over a medium heat. Add the shallots, 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.

3 Remove the porcini from the stock, finely chop and return to the stock. Pour the stock into the pan, 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 in the parmesan.

4 Heat the remaining 3 tbsp oil in a small frying pan over a 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.