Summer Eats by @agsinspace
Prime rib is on sale at the BBVG this week and local peaches are in season… this awesome combo inspired this week’s recipe creation: Prime rib with honey-glazed grilled peaches and a marsala mushroom risotto.
My prime rib recipe is pretty easy (season with salt and pepper, sear on high heat in a cast iron with a combo of butter, oil, garlic and herbs – finish in the oven at 325 until you reach your desired internal temperature – we suggest 130-135 for a perfect medium) and so, today I’m going to share my marsala mushroom risotto recipe instead. This risotto was soooo good and a perfect creamy and salty accompaniment to the prime rib, and those sweet and juicy honey-glazed grilled peaches. Best part, ALL of the high-end ingredients you need to make an AMAZING risotto are available at our local grocer.