Perfect Grilled Risotto on the Arteflame Grill

Introduction

Elevate your risotto game with this delicious grilled risotto recipe using the Arteflame grill. This method utilizes the high heat of the center grill grate and the even cooking of the flat cooktop to achieve a perfectly creamy risotto with a subtle smoky flavor. Follow this guide to master the art of grilling risotto that looks and tastes amazing.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Ingredients:

   • Keep the broth warm in a pot on the flat cooktop. Finely chop the onion and mince the garlic.

2. Fire Up the Grill:

   • Preheat your Arteflame grill to high heat (over 1,000°F) to get it ready for grilling.

3. Sauté the Aromatics:

   • Place a large cast-iron skillet on the flat cooktop. Add 2 tablespoons of butter and 2 tablespoons of olive oil to the skillet. Once melted, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.

4. Toast the Rice:

   • Add the Arborio rice to the skillet and cook, stirring frequently, until the edges of the rice become translucent, about 2-3 minutes.

5. Deglaze with Wine:

   • Pour in the white wine and cook, stirring constantly, until the wine has evaporated.

6. Add the Broth:

   • Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

7. Finish the Risotto:

   • Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

8. Garnish and Serve:

   • Remove the skillet from the grill and sprinkle the risotto with chopped fresh parsley. Serve immediately.

Tips

• Butter vs. Olive Oil: Butter adds richness to the risotto, while olive oil keeps it light and enhances the flavor.
• High Heat for Searing: Achieve a subtle smoky flavor by utilizing the high heat of the Arteflame Grill.
• Even Cooking: Stir the risotto constantly to ensure even cooking and prevent sticking.

Variations

1. Mushroom Risotto:

   • Sauté a mix of wild mushrooms with the onions and garlic for an earthy, rich flavor.

2. Lemon Asparagus Risotto:

   • Add fresh asparagus and lemon zest during the last few minutes of cooking for a bright, fresh taste.

3. Tomato Basil Risotto:

   • Stir in diced tomatoes and fresh basil for a summery twist.

4. Butternut Squash Risotto:

   • Add roasted butternut squash cubes and a pinch of nutmeg for a warm, comforting flavor.

5. Spinach and Goat Cheese Risotto:

   • Stir in fresh spinach and crumbled goat cheese for a creamy, tangy variation.

Best Pairings

• Drink: A chilled glass of Pinot Grigio or a light Chardonnay.
• Appetizer: A fresh arugula salad with lemon vinaigrette.
• Dessert: A light panna cotta or tiramisu.

Conclusion

Grilling risotto on the Arteflame grill adds a unique smoky flavor and ensures a perfectly creamy texture. This recipe guarantees a flavorful and impressive risotto that is perfect for any occasion.