Best Grilled Mushroom Risotto Recipes

CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN

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

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.

FIVE-SPICE CHILE-TEA RUBBED PARTRIDGE WITH GRILLED FENNEL AND WILD MUSHROOM ORZO 'RISOTTO'

Steps:

• In a small bowl, combine the tea, salt, chile flakes, chipotle, garlic, cayenne pepper, green onion flakes, Chinese five spice, and lime zest. Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish.
• Slice the fennel bulb lengthwise, brush with the grapeseed oil, and season with the salt and pepper. (If fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through.)
• Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8 to 12 minutes a side. Be careful to move the partridge around if/when there are flare-ups.
• Plating: On a large platter place a small mound of the 'risotto' in the middle of the bowl. Place bird on top and arrange the fennel around the bird. Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions.
• Beverage: Brickhouse Gamay-Noir
• Heat a medium saucepan over medium heat. Add the grapeseed oil and swirl to coat the pan. When the oil shimmers add the shallots, garlic, and orzo. Saute, stirring, until soft, about 3 minutes.
• Add a ladleful of the stock and continue to cook, stirring, until the liquid is absorbed. Add more stock and continue to cook and stir, allowing each addition of stock to be absorbed before adding the next, until the orzo is cooked through and has a creamy, risotto-like consistency, about 15 to 20 minutes. Add mushrooms and stir to heat through. Season with the salt and pepper, to taste.
• Toss the flour with a tablespoon of the remaining tea spice mix. Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1 to 2 minutes until brown and crisp on the edges.

FRESH PEA AND MOREL-MUSHROOM RISOTTO WITH GRILLED QUAIL

Steps:

• Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl. Add the quail and marinate for 2 hours. Prepare the grill. Cook quail over hot coals until medium rare, about 3 to 4 minutes per side. Set aside.
• Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot. Add the onion, season lightly with salt and pepper to taste, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
• Add the rice to the onion and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly. After 15 minutes, add the white wine. After 5 more minutes, add the peas and mushrooms. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
• Stir in the parsley. Divide the rice among 4 warmed plates. Place the quail in the center and serve.