This dish is as comforting as a hot cocoa on the couch while it is snowing outside. I just ate a big plate of this and I’m too relaxed to come up with an interesting anecdote so here’s the recipe.
- 2 cups risotto rice
- Vegetable stock
- 3 handfuls sliced shiitake mushrooms
- 125 g brie (or more >.<)
- 3 cloves garlic, minced
- salt and pepper
Cook garlic in olive oil until slightly golden. Throw in 2 cups of rice. Cook by adding a ladle of stock at a time, adding more when the it is almost all absorbed. When rice is almost al dente, throw in the mushrooms and brie. Once brie has melted, taste and add salt and pepper to taste.