Step 1

Place oil and half the butter in a pan over medium-low heat. Cook leek, garlic and half the rosemary, stirring, for 6-8 minutes until soft. Add rice, stirring to coat grains, then add wine and simmer for 1-2 minutes or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20 minutes or until al dente (you may not need all the stock). Stir in cream and cook for a further 2-3 minutes until warmed through.

Step 2

Melt remaining 30g butter in a pan over high heat. Cook mushrooms and remaining rosemary for 6-8 minutes or until mushrooms are golden. Season.

Step 3

Serve risotto immediately, topped with mushrooms, brie and rosemary leaves.