This Champagne risotto with wild mushrooms is the perfect comfort food. The layering of savory flavors with the heartiness of the rice, the earthiness of the mushrooms, and the creaminess of the brie is simply delicious.
Typically, risotto is made using a dry white wine. We decided to fancy it up a bit by using champagne. Champagne technically is wine, after all.
First, let’s talk about risotto. It’s not a type of rice, but rather an Italian method of slowly cooking rice by adding flavorful liquids (such as broth and wine) just a little it at a time.
Now, about the rice. Short grain rice works best since it will absorb all the liquids and flavors while having a more creamy or sticky texture.
But you don’t need to buy a special “risotto” labeled rice. Just look for “short grain” on the label. Arborio rice is great.
Start by adding the champagne to a small sauce pot and setting the heat to low/medium. Pour slowly so it doesn’t erupt like Mount Vesuvius.
Next, fill a deep skillet with about 2 cups of chicken stock and 8 oz of brie (without the rind). Set the heat to medium and stir the brie to help it melt into the broth (about 10 to 15 minutes).
Meanwhile, start a savory saute in a separate skillet. Starting with the onions, garlic, a sprinkle of truffle salt to bring out the flavors, and a dash or two (or three) of Italian seasoning.
While the onions are sauteing, check the consistency of your mushrooms. Remove them from the broth using a slotted spoon or a skimmer. Chop the mushrooms in 1/4 inch pieces and set aside in a bowl.
Using the same skillet as you did for the onions, add a dribble more of olive oil and then toast the rice. Stir the rice for about a minute or two until it is coated in olive oil and is clear or opaque.
Now you’re ready to start adding the liquids, starting with the champagne. It should be warm, but not boiling. Use a ladle or measuring cup and add one cup of champagne to the rice.
Then add one cup of the chicken broth with melted brie and mushroom stock.
After the rice has absorbed all the liquid (about a 20 minute process), add the onions and mushrooms and stir together.
Sprinkle on remaining truffle salt. Serve fresh grated Parmesan or Pecorino Romano cheese on the side.