Maitake and Camembert Risotto

1. Brown Mushrooms

In a wide-bottomed pot, heat half of the butter over medium-high heat. Add the maitake mushrooms with a pinch of salt and cook, stirring occasionally, until well browned. This caramelization brings out the mushrooms' umami and earthy flavors.

2. Sweat Aromatics

To the browned mushrooms, add the shallot. Reduce heat to medium and cook until the shallot is translucent and aromatic, about 3 minutes. Stirring the shallot with the mushrooms will infuse the dish with a savory base flavor.

3. Toast Rice

Stir in the arborio rice, toasting it until slightly translucent and fragrant, about 2 minutes. This step is crucial to create a shell on the rice that will ensure a creamy risotto with an al dente center.

4. Deglaze

Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

5. Cook the Rice

Add 2/3 of the stock and simmer, stirring occasionally to avoid sticking. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch

6. Finishing Ingredients

When the rice is cooked to al dente and the risotto is at your desired consistency, remove it from the heat and stir in the diced camembert cheese, butter, and chives until well incorporated. The cheese will enrich the risotto, adding a luxurious texture and depth of flavor. Adjust the seasoning with salt and black pepper to taste.