There are nights where it’s completely acceptable to sit on the couch and eat baked bean jaffles. There is absolutely nothing wrong with that.
However, there are also times where you need to pull out the big guns.
A date, perhaps.
Just generally trying to show off.
All of these are completely legit reasons to bust some serious moves in the kitchen. And do you know what the solution is to your food dilemmas?
Nonononono, don’t be scared away, stay with me here!
I love risotto, but had always put it firmly in the too hard basket. I thought it was complicated. Let me tell you now, that there’s a difference between ‘hard’ and ‘takes time’. This is in no way hard, but trust me, it’s worth every minute.
I’m not a big one for making the same dish twice, I buy faaaar too many cooking magazines for that. I made this a little while ago and I loved it so much, that when I promised dinner to my favourite cousin and his gorgeous girlfriend, I knew this was going to be on the menu.
The recipe is simple, with few ingredients. Buy good brie, fresh mixed mushrooms (I like oyster and enoki – get them from The Herdsman or good grocers) and you have yourself one hell of a flavour punch.
This recipe is gluten-free, and, if you leave out the chicken, vegetarian, making it a great one to have in the reserves.
It’s rich, silky, indulgent. Buttery mushrooms, creamy rice, fragrant rosemary, the bite of brie. It’s beautiful, truly delicious and highly impressive.
Hell, if you made me this, I’d go out with you.
Creamy Brie, Mushroom & Chicken Risotto
Adapted from Delicious Magazine
1 tbs olive oil
60g unslted butter
2 leeks, finely chopped
2 garlic cloves, finely chopped
4 skinless chicken thighs, diced
2 tbsp rosemary leaves, plus extra to serve
1 1/3 cups arborio rice
100ml white wine
3 cups gluten-free vegetable stock (chicken works too)
100 ml pure (thin) cream
300g assorted mushrooms
150g brie, roughly torn
1. Place oil and half the butter in a pan over medium-low heat. Cook leek, garlic, chicken and half the rosemary, stirring, for 6-8 minutes, until the leek is soft. Add rice, stirring to coat all the grains.
2. Add wine and simmer for a minute or two, or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed by the rice before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente (you may not need all the stock). Stir in the cream, and cook for another 2-3 minutes until warmed through.
3. In another pan, melt the remaining 30g of butter over high heat. Cook mushrooms and remaining rosemary for 6-8 minutes or until mushrooms are golden. Season with salt and pepper.
4. Serve risotto immediately, topped with mushrooms, torn brie and additional rosemary leaves.
A word of warning about cooking risottos, however. I’m going to assume that you have to buy bottle of wine to cook with, because, lets be honest, who has wine left over? The ladling schedule is pretty much perfect timing for polishing off the rest of the bottle.
If you’re trying to impress someone, this may not end well for you.