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Mushroom and Sage Risotto with Truffle Brie


4 – 6


30 minutes



8g porcini mushrooms
1L veg stock
4 tbsp olive oil, divided
2 shallots, finely chopped
2 garlic cloves, minced
300g mushrooms, sliced
3/4 tsp salt
1/3 tsp cracked black pepper
400g Arborio rice
40g parmesan
10 sage leaves
125g Udder Delights Truffle Brie



1. Place porcini mushrooms in a small bowl with 100ml of boiling water. Set aside for later.

2. 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.

3. 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.

4. 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

5. 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.

6. 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.

7. Serve risotto with Udder Delight’s Truffle Brie, then drizzle the sage oil on top, followed by the
leaves crispy.