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Ingredients

• 1 leek
• 2 tbsp fresh rosemary
• 1/2 tbsp olive oil
• 50 g unsalted butter
• 150 g arborio rice
• 50 ml white wine
• 500 ml vegetable stock
• 100 g wild mushrooms
• 50 ml double cream
• 150 g brie

Directions

Finely chop 1 leek and 1 tbsp fresh rosemary . Heat 1/2 tbsp olive oil and 25 g unsalted butter in a frying pan and gently fry the leeks and rosemary until soft. Add 150 g arborio rice and stir well. Pour in 50 ml white wine and allow to cook for a few minutes until the wine is fully absorbed.

Measure out 500 ml vegetable stock and slowly add to the rice one ladle full at a time stirring constantly. This will take about 25 minutes.

Meanwhile heat 25 g unsalted butter in a frying pan. Finely chop 1 tbsp fresh rosemary and fry along with 100 g wild mushrooms and plenty of freshly ground rock salt for about 6 minutes.

Add 50 ml double cream to the rice and stir well.

Divide the rice between 2 bowls, top with the fried mushrooms. Tear 150 g brie into chunks and scatter over the risotto and then serve.