Forest Mushroom Risotto Recipe

Warm the stock

Place the chicken or vegetable stock in a saucepan and keep at a bare simmer over low heat. Have it hot but not boiling; you will add it ladle by ladle to the rice.

Sweat aromatics

In a heavy-bottomed saucepan or sauté pan over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Toast the rice

Add the Arborio rice to the pan and stir to coat each grain with butter and oil. Toast the rice for 1-2 minutes until edges look slightly translucent and there is a faint toasty scent; this helps the grains hold texture.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until most of the wine has been absorbed by the rice.

Cook risotto slowly

Begin adding the hot stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain the pan at a gentle simmer. Continue this process for about 18-20 minutes, tasting after 15 minutes; the rice should be al dente—creamy but still with a slight bite in the center.

Finish the risotto

When the rice is at desired doneness and the texture is creamy, remove from heat. Stir in 3 tbs unsalted butter, 3/4 cup finely grated Parmesan, 1 tbs chopped fresh thyme, 2 tbs chopped parsley, 1 tsp salt (adjust to taste), and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Cover and keep warm while you prepare mushrooms and brie.

Prepare mushrooms

While the risotto cooks, heat a large sauté pan over medium-high heat. Add 1 tbs butter and 1 tsp olive oil. When the fat is hot and shimmering, add the sliced mushrooms in a single layer (work in batches if necessary to avoid overcrowding). Cook without moving for 2-3 minutes to develop color, then stir and continue to sauté until golden and any released liquid has evaporated, about 4-6 minutes total.

Finish mushrooms

Add the sliced shallot and cook 1-2 minutes until softened. Deglaze the pan with 2 tbs dry sherry or additional white wine, scraping up any browned bits. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside. Reserve a few attractive mushroom pieces for plating.

Incorporate into risotto

Fold the cooked mushrooms gently into the finished risotto, reserving some for topping if you prefer to arrange them on top for presentation.

Trim and preheat

If the Brie wheel is too tall, you can trim a thin slice from the top to expose a little interior; otherwise leave the rind intact. Pat the Brie dry with paper towel. Heat a nonstick skillet or cast-iron pan over medium-high heat and add 1 tsp oil, swirling to coat.

Sear the brie

When the pan is hot, place the whole Brie wheel in the skillet and sear for 1-2 minutes on the bottom until golden-brown. Carefully flip and sear the other side 1-2 minutes. You want a warm, slightly softened interior but not a fully melted runaway cheese—this creates a creamy center when plated.

Finish and season

Turn off the heat. Drizzle the seared Brie with 1 tsp honey if using and a light sprinkle of cracked black pepper. Transfer to a cutting board and let rest 1 minute before slicing into wedges for plating.

Divide the risotto among 4 warm shallow bowls. Arrange reserved mushroom pieces on top and place a wedge or half-wheel of the seared Brie on each serving. Spoon any loose mushroom juices over the risotto and garnish with additional chopped parsley and a few thyme leaves. Serve immediately so the Brie is warm and creamy when eaten.