Best 2 Grilled Mushroom Risotto Recipes
Indulge in a symphony of flavors with our grilled mushroom risotto, a delectable dish that combines the earthy essence of grilled mushrooms with the creamy richness of risotto. This culinary masterpiece is a perfect balance of textures and tastes, featuring succulent grilled mushrooms that add a smoky, umami depth to the creamy arborio rice. Enhanced with a flavorful broth, aromatic herbs, and a touch of white wine, this risotto promises a truly unforgettable dining experience. Don't miss out on the additional recipe variations included in the article, such as the tantalizing truffle oil and parmesan risotto, the vibrant sun-dried tomato and spinach risotto, and the indulgent lobster and shrimp risotto. Each recipe offers a unique twist on the classic risotto, ensuring that there's something for every palate to savor.
Here are our top 2 tried and tested recipes!
CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN
Provided by Dave Lieberman
Categories main-dish
Time 3h28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
GRILLED MUSHROOM RISOTTO
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavor in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
Provided by Jamie Oliver
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat stock in a saucepan and keep it on a low simmer.
- Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.
- Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands toss everything together - this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Taste your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra-virgin olive oil.
Tips:
- Use vegetable broth or water instead of white wine for a non-alcoholic version.
- Add a handful of chopped fresh herbs, such as parsley, basil, or thyme, at the end of cooking for extra flavor.
- For a creamier risotto, add a tablespoon of butter or cream before serving.
- If you don't have a grill, you can cook the mushrooms in a hot skillet over medium heat until they are browned and tender.
- Serve the risotto immediately, topped with grated Parmesan cheese and a drizzle of olive oil.
Conclusion:
Grilled Mushroom Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of grilled mushrooms, creamy arborio rice, and savory broth makes for a flavorful and satisfying dish. This recipe can be easily customized to your liking, so feel free to experiment with different types of mushrooms, vegetables, and herbs. With a little planning, you can have a delicious and impressive meal on the table in no time.
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