This is definitely a rich dish, but an excellent one for a Sunday brunch (serve something simple like roast or poached fruit afterwards – keep it simple).
It makes a good, luxurious Friday night supper as well.Prep time: 10 minutes | Cooking time: 50 minutesFourFor the herb creamFor the risottoWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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