The Brie in this recipe is not a must; however, adding it – or Camembert, or any other soft ripened cheese – makes this risotto extra creamy and so delicious. The Brie should not melt entirely but rather soften from the heat, which is what I adore most about this dish.
Serves 6–8
- 50g dried cep or porcini mushrooms
- 1¼ litres chicken stock (from a cube is fine)
- 2 tbsp olive oil
- 25g butter
- 1 small onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp fresh thyme leaves
- 350g risotto rice
- 150ml dry white wine
- 350g mixed fresh mushrooms, sliced
- ½ lemon
- 2 tbsp roughly chopped fresh flat leaf parsley
- 200g Brie
- 25g freshly grated Parmesan
- sea salt and freshly ground black pepper
Soak the dried cep or porcini mushrooms in 150ml of warm water for 15 minutes.
Pour the liquid into the chicken stock and chop the mushrooms.
Set aside. Pour the stock into a pan and bring up to a gentle simmer.
Heat half the oil and a knob of the butter in a sauté pan over a medium heat.
Add the onion, garlic and thyme, and sauté for 4–5 minutes until softened but not coloured.
Increase the heat of the pan and add the rice with the soaked mushrooms, then cook for 1 minute, stirring continuously. Pour in the wine and let it bubble down to nothing, so the alcohol evaporates. Reduce the heat to medium, then add a ladleful of stock and allow it to reduce down, stirring until it is completely absorbed.
Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each stock addition to be almost completely absorbed before adding the next ladleful until the rice is al dente. This should take 20–25 minutes. Heat the rest of the oil with another knob of butter in a separate non-stick frying pan, and sauté the fresh mushrooms for 3–4 minutes until cooked through and tender.
Season to taste and add a squeeze of lemon and most of the parsley. Cut about 50g of the Brie into cubes and the rest into slices. Stir the Brie cubes into the risotto with most of the Parmesan and half of the sautéed mushrooms. Cover and leave for a few minutes so that the rice can swell and cool a bit. Give it a final stir and pour on to a platter, then scatter with the rest of the mushrooms, the slices of Brie, the rest of the Parmesan and parsley to serve.
Spiced Cauliflower Bites
There's a bit of fun here – a veggie take on the American classic of buffalo chicken wings. These bites strike the perfect balance of crisp, tender and spicy, which makes them addictively delicious. Served alongside a tangy buttermilk ranch dressing, they always prove irresistible, even to those who think they are not keen on cauliflower!
Serves 4
- 1 cauliflower
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp garlic granules
- 100g plain flour
- 200ml kefir or buttermilk
- 6 tbsp hot chilli sauce
- 2 tbsp maple syrup
- 25g butter
- sea salt and freshly ground black pepper
- shop-bought buttermilk ranch dressing, to serve
Preheat the oven to 220°C (425°F/Gas Mark 7).
Break the cauliflower into even-sized florets, trimming them down as necessary.
Mix the paprika, cumin, garlic and flour in a large bowl.
Season generously with salt and pepper. Make a well in the centre and whisk in the kefir or buttermilk.
Tip the cauliflower into the batter and toss to coat, then spread out on to a parchment-lined baking tray and bake for 20–25 minutes until it begins to crisp at the edges. Heat the hot chilli sauce, maple syrup and butter in a small pan over a low heat. Brush generously all over the cauliflower bites and return to the oven for another 8–10 minutes until sizzling and nicely charred on the edges.
Arrange the spiced cauliflower bites on a large platter with a small bowl of the buttermilk ranch for dipping.
SERVE WITH … Go all-American and tuck into my killer Macaroni Cheese with ’Nduja Crumbs. These cauliflower bites will balance out some of the richness and help to get some veggies into your meal.