Risotto is another one of those dishes that suffers from the image of being difficult when in fact it is one of the simplest things you can make.  Pour yourself a glass of wine, get cooking and by the time your glass is empty, your risotto will be done.

In this risotto, we are going for it.  By adding our Rusty Cow Milk Washed Rind Brie, get ready for a beautifully creamy, funky risotto, with earthy flavours added by the stunning seasonal mushrooms.

Our go-to weeknight dinner for cold autumn evenings.

INGREDIENTS
400g of assorted Mushrooms (you can use any variety that you like)
4TB olive oil 
100g butter 
340g Arborio or Carnaroli rice
1 Onion finely diced
2 cloves garlic - crushed
200 ml dry white wine
1.5 litres of stock - chicken or vegetable 
.5g of saffron (optional)
** have extra stock or boiling water on hand in case your Risotto needs more liquid
180-200g Kris Lloyd Artisan Rusty Washed Rind Cheese, chopped into bite-size pieces
a good handful of chopped parsley 
salt and pepper to season

1. Over medium, heat half the oil and half the butter in large a frypan or suitable cooking pot, add your mushrooms and gently cook until slightly caramelized, approximately 5-10 mins, remove the mushrooms from the pan & set aside in a warm place. In a separate saucepan, heat the stock and keep it simmering. 
2. In the same pan used for the mushrooms, over medium heat, add the other half of the oil and butter, add the onion and saute for a few mins, season with salt and pepper, add garlic and cook for an additional 5 mins.  
3. Add the rice to the onion and garlic and stir, cooking for 2 mins.
4. Turn up the heat to medium/high, add the wine bring to the boil and then turn down to a simmer, stir well and cook until the wine has reduced by half. Now add the saffron (if using) and a cup of hot stock at a time, stirring well between each cupful of stock, making sure that the previous cup has been absorbed. 
5. Continue to do this until you have a consistency slightly more runny than you would like, this should take 15-20 minutes, the rice should be just tender.  Add the cheese and stir well, if you need more stock, you can add in small amounts and stir through, check the seasoning, add the parsley and add the mushrooms back to the pot, warm through for 1 minute, serve immediately.  We suggest serving this with a simple green salad dressed with a good acidic vinaigrette.  

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