Place porcini mushrooms in a small bowl with 100ml of boiling water. Set aside for later.
In a small saucepan, bring stock to a simmer and keep over low heat. In a large saucepan, heat two tablespoons of olive oil over medium heat, then sauté shallots and garlic for 2 minutes.
Next, add the mushrooms and cook for another 4–5 minutes or until softened, then season with salt and pepper. Add the rice, and stir for 2-3 minutes, ensuring all grains are coated in oil.
Whilst stirring, gradually add the stock, one ladle at a time, waiting for the rice to absorb the liquid before adding more stock. Continue for 5 minutes, or until you have used approximately half the stock.
Remove porcini mushrooms from the water and finely chop. Pour soaking water into the pan along with the chopped mushrooms. Continue stirring and adding more stock until the rice is cooked and the risotto is creamy; approximately another 10-15 minutes, then remove from the heat and stir through the parmesan.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a small frypan over high heat. Once hot, add the sage leaves and cook for 30-40 seconds, or until crispy.
Serve risotto with Udder Delight’s Truffle Brie, then drizzle the sage oil on top, followed by the leaves crispy.
