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Brie Risotto Recipe
Ash Tyrrell

Brie Risotto Recipe

I still remember the first time I made this brie risotto. I was skeptical that skipping the constant stirring would actually work, but one bite in and I was sold. This dish turned my whole idea of risotto upside down. It's creamy, garlicky, and melts into pure comfort the second the brie hits the hot rice
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 cups chicken or vegetable broth plus more as needed — the flavor base, so use a good quality one
  • 3 tablespoons extra virgin olive oil — helps toast the rice without burning the butter
  • 5 tablespoons salted butter — brings richness don't swap for margarine
  • 3 cloves garlic minced — fresh garlic gives way more depth than the jarred kind
  • 2 cups arborio rice — the starch in arborio is what makes risotto naturally creamy
  • 1 cup dry white wine — adds brightness; apple cider works if you skip alcohol
  • kosher salt to taste — season in layers, not just at the end
  • 1 tablespoon lemon zest plus 3 tablespoons lemon juice — zest fresh lemons for the best aroma
  • 1/4 cup grated parmesan cheese — grate it fresh pre-shredded won't melt as smoothly
  • 8 ounces brie rind removed and cubed — chill it slightly first so it cubes cleanly
  • 1 bunch asparagus chopped — pick thin, firm stalks for quicker, even cooking
  • 2 tablespoons fresh thyme leaves — fresh thyme adds a much brighter note than dried
  • black pepper to taste — freshly cracked makes a noticeable difference here

Method
 

  1. Warm your broth on the stove so it's steaming when you need it. In a large pot, heat the olive oil and 2 tablespoons of butter over medium-high heat, then add the garlic and cook until fragrant. Stir in the rice and toast it for a couple of minutes until it turns lightly golden.
  2. Pour in the wine along with a pinch of salt, and let it cook down until it's absorbed into the rice. Add most of the warm broth, bring everything to a boil, then cover the pot, lower the heat, and let it simmer untouched for about 15 minutes. This is the "no-stir" magic at work.
  3. Once the rice is tender, uncover the pot and stir in the remaining broth, lemon juice, and parmesan. Keep stirring gently for a few minutes until the mixture turns glossy and thick. This short stirring window is really the only active step, and it's what makes the risotto so creamy.
  4. Drop in the cubed brie and stir just until it melts into the rice. Pull the pot off the heat right away so the cheese doesn't turn stringy. Taste and adjust the salt, and thin it out with a splash of warm broth if it feels too thick.
  5. While the rice simmers, heat butter and olive oil in a skillet with garlic, lemon zest, and thyme. Add the chopped asparagus, season with salt and pepper, and cook until it's just tender with lightly caramelized edges.
  6. Spoon the warm risotto into bowls right away and top with the lemon butter asparagus. Finish with a crack of black pepper. Since risotto keeps thickening as it sits, this is a dish best enjoyed the moment it's ready.

Notes

  • I always warm my broth before adding it. Cold broth shocks the rice and slows down cooking.
  • I like to pull the pot off the heat a touch early since brie keeps melting from residual warmth.
  • I've found grating my own parmesan instead of using the pre-shredded bag gives a much silkier finish.
  • I keep extra warm broth on the side because risotto thickens fast once it cools, and a splash saves it instantly.
  • I taste as I go and season in stages rather than dumping all the salt in at once.