Mushroom and Sage Risotto with Truffle Brie - Udder Delights
Mushroom and Sage Risotto with Truffle Brie Ingredients Directions
Ingredients
- 8g porcini mushrooms
- 1L veg stock
- 4 tbsp olive oil, divided
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 300g mushrooms, sliced
- 3/4 tsp salt
- 1/3 tsp cracked black pepper
- 400g Arborio rice
- 40g parmesan
- 10 sage leaves
- 125g Udder Delights Truffle Brie
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