- RISOTTO -
THREE-CHEESE RISOTTO WITH TRUFFLE AND CHERVIL
2 tablespoons extra virgin olive oil 2 cloves garlic, crushed
1 onion, finely chopped sea salt and cracked black pepper ½ cup (125ml) white wine
1½ cups (300g) arborio rice
2 cups (500ml) hot water
1 litre hot chicken stock
½ cup (40g) finely grated parmesan,
plus extra, to serve
¼ cup (60g) mascarpone
200g ashed goat’s brie, sliced
½ cup chervil sprigs, to serve trufflfle oil, to serve Heat the oil in a large saucepan over medium heat. Add the garlic, onion, salt and pepper and cook for 4–6 minutes. Add the wine and cook for 2 minutes or until the liquid absorbs.
Add the rice and cook, stirring, for 1 minute or until well combined. Add the water and stock, ½ cup (125ml) at a time, adding more once each amount is absorbed. Cook, stirring frequently, for 22–25 minutes or until the rice is tender. Add the parmesan and mascarpone, and mix to combine.
Spoon the risotto into bowls. Top with brie, chervil sprigs, extra parmesan and truffle oil to serve. SERVES 4–6.