(5 portions)
  • 500g risotto rice
  • 1 tbspn chopped chives
  • A slug of olive oil
  • Rind of one lemon
  • 1 crushed garlic clove
  • 1 chopped white onion
  • 500cl vegetable stock
  • 200g mushrooms mixed
  • 75g Parmesan
  • 100g Brie De Meaux - sliced
  • Salt and pepper to taste
  • 90 fl oz red wine 


  1. Sweat down the onions and garlic in olive oil till soft.
  2. Then add the sliced washed mushrooms and sweat till cooked.
  3. Add the rice, once coated with the flavours in the pan, add the red wine and reduce. 
  4. Add lemon rind and a good ladle of boiling stock at a time. Repeat this until the Risotto is cooked. 
  5. Finally add the grated Parmesan, check the seasoning and serve with a ripe slice of Brie De Meaux on top of each portion with chopped chives and a glug of olive oil.