Introduction
Mushroom risotto is a classic dish that combines earthy mushrooms with creamy rice for a comforting and elegant meal. The Arteflame grill adds a unique smoky depth to the dish, making it perfect for outdoor cooking. Whether served as a side dish or a main course, this wood-fired mushroom risotto is sure to impress.
Ingredients
For the Risotto:
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 ounces mixed mushrooms (e.g., cremini, shiitake, button), sliced
- ½ cup dry white wine
- 4 cups chicken or vegetable stock, warmed
- ¾ cup grated Parmesan cheese
- Salt and black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
1. Prepare the Arteflame Grill
- Begin by firing up your Arteflame grill. Soak three paper napkins in vegetable oil and place them in the base of the grill. Stack wood or charcoal over the napkins and light them.
- Allow the grill to heat for 20 minutes, ensuring the flat cooktop is evenly heated. Place a grill-safe skillet or pan on the flat top to preheat.
2. Sauté the Mushrooms
- Add olive oil and 1 tablespoon of butter to the skillet.
- Stir in the sliced mushrooms and cook over medium heat for 5-7 minutes until golden brown and tender. Remove the mushrooms from the skillet and set aside.
3. Cook the Aromatics
- Add the remaining butter to the skillet and let it melt.
- Stir in the diced onion and minced garlic, cooking for 3-5 minutes until softened and fragrant.
4. Toast the Rice
- Add the Arborio rice to the skillet with the onions and garlic. Stir to coat the rice in the butter and oil.
- Toast the rice for 2-3 minutes, stirring frequently, until the grains are slightly translucent around the edges.
5. Deglaze with Wine
- Pour the white wine into the skillet and stir constantly, allowing the rice to absorb the liquid.
- Let the alcohol cook off, leaving behind a tangy depth of flavor.
6. Simmer the Risotto
- Gradually add the warmed chicken or vegetable stock, one ladle at a time, stirring frequently.
- Allow each addition of stock to be absorbed before adding the next. Continue for 20-25 minutes until the rice is tender and creamy.
7. Combine and Finish
- Stir the sautéed mushrooms back into the risotto.
- Remove the skillet from the grill and stir in the grated Parmesan cheese.
- Season with salt and black pepper to taste.
8. Serve and Garnish
- Transfer the risotto to serving bowls and garnish with chopped parsley and extra Parmesan cheese.
- Serve immediately to enjoy the dish’s creamy texture and smoky flavor.
Tips for Success
- Use Fresh Mushrooms: A variety of mushrooms adds depth and texture to the dish.
- Keep Stirring: Stirring frequently releases starches from the rice, creating a creamy consistency.
- Warm the Stock: Adding warm stock ensures even cooking and prevents the rice from cooling down.
- Finish with Parmesan: This adds richness and enhances the flavor of the mushrooms.
Pairing Suggestions
Drinks: Pair with a crisp Chardonnay or a light Pinot Noir for a perfect balance of flavors.
Sides: Serve alongside grilled asparagus, roasted cherry tomatoes, or a fresh green salad.
Main Dish: Pair with grilled steak, chicken, or salmon for a complete meal.
Conclusion
Cooking mushroom risotto on the Arteflame grill adds a unique smoky depth to this Italian classic. Perfect for impressing guests or enjoying a gourmet outdoor meal, this creamy, flavorful dish showcases the versatility of the Arteflame grill.
