Having had a similar dish in a pub in Devon many years ago, I knew I had to create my own recipe for a brie and mushroom risotto so I could keep this fantastic meal in my life. The decidedly beige colour of this dish belies the richness of its flavour. The soft creamy texture of the melted brie with the hints of garlic, onion and mushroom combine into a delectable dish. It is one of favourite vegetarian recipes and in fact, one of mine and my husband’s top meals to enjoy at home.
It pairs perfectly with a chilled, crisp white wine, a New Zealand Sauvignon Blanc would always be our top pick.
Before we get into the recipe, I want to explain my rationale for using chestnut mushrooms. As they have less water content, they don’t shrink as much as standard button mushrooms. I feel this adds extra bite and flavour to the recipe, especially as the mushrooms are a key ingredient and you want to taste them, rather than just bulk out the risotto. This said, I’m sure you could use any mushrooms you choose, but I would highly recommend giving chestnut mushrooms a try.
You will need:
200-250g of chestnut mushrooms
3 cloves of garlic
A knob of butter
150g risotto rice
1 litre of vegetable stock
200g brie (I personally opt for President brie, as it’s available at all supermarkets and is good quality, tasty French brie)
What to do:
Firstly, chop the onion into small pieces and if using stock cubes, make your vegetable stock. Also peel your garlic. If you have a garlic crusher (I would highly recommend one) there is no need to chop the garlic, but if not, cut the garlic into small pieces.
Heat the knob of butter in a pan over a medium heat. I tend to use my wok to cook this dish but that is just my personal choice (and a bit strange I know!). The best advice would be to use something non-stick as risotto does have a habit of clinging onto pans if you’re not careful.
Once the butter is melted add the onions and garlic (if using a crusher, just crush straight into the pan). Stir for several minutes until the onions are translucent. Then tip in your risotto rice and give it a good stir to mix it thoroughly with the butter, onion and garlic.
Add half of the stock to the rice and stir. Turn the heat to a level where the stock gently bubbles away but isn’t boiling furiously. Add the rest of the stock in over the next 20 minutes, topping up whenever the rice starts to dry out. As mentioned earlier, be careful not to let it stick.
While the risotto is cooking away, slice your mushrooms and cut the brie into slices and then approximately inch long pieces.
After around 20-25 minutes, the risotto rice should be almost cooked (give it a taste to check – it will be firm but not feel hard in the centre). When you feel there are only a few minutes to go, add the mushrooms to the risotto and stir through. Keep the heat on for a few minutes.
Turn the heat off and stir the brie into the risotto. The brie will melt slightly into the warm rice.
Serve up into two bowls and tuck in.
I really hope you enjoy this recipe! Get in touch if you make this and want to tell me how it went :o)