Oyster Mushroom and Brie Risotto (adapted from this recipe)

Olive oil
5 cloves of garlic, minced
20 oz Blue Oyster mushrooms
3 tbsp butter, divided
1-2 tbsp minced thyme, fresh
1 small yellow onion, finely chopped
2 c Arborio rice
1/2 c white wine
6 c vegetable broth
1/2 c grated Parmesan cheese
1 6oz wedge of Brie, cut into small chunks
Salt and pepper to taste

Sauté garlic in olive oil until lightly browned. Add mushrooms and a tablespoon of butter. When the mushrooms start to wilt, add thyme, season lightly with salt and pepper, and continue to cook for 3-5 minutes. Remove mushrooms and set aside.

Sauté onions in olive oil for about 1 minute (do not let brown). Add rice, stirring to completely coat with oil. When the rice has just turned golden and pale, add the wine, stirring constantly until it is absorbed.

Begin adding the broth half a cup at a time, stirring until the liquid is absorbed each time.

Remove from the heat, and immediately add mushrooms, remaining butter, and parmesan. Fold in the brie and serve.