Prime Rib and Mushroom Risotto
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.
Marsala Mushroom Risotto
Arborio Rice 2 cups
Mushrooms Cremini 2 cups sliced
Green onion tops – 4 tops (whites and light greens only) finely chopped
Dried mushrooms chanterelles 1 pack (1/2 cup)
Shallots (2large finely diced)
Garlic (3 cloves crushed)
Chicken broth (1 tetra pack)
Grana Padano cheese grated (1/2 cup to 1 cup)
Marsala wine 1 cup + 1/2 cup
White wine 1 cup (or can replace with more broth)
Parsley 1/3 cup chopped
- In a dutch oven (or other heavy pan) on medium heat, add 2 tbsp olive oil. Add diced shallots. Saute for a couple of minutes. Add rice and garlic. Saute all together for a few more minutes until rice starts to slightly colour and becomes fragrant. Add one cup of white wine and ½ cup marsala wine until absorbed. Add dried mushrooms and stir. Heat up broth in microwave safe container til warm. Add ¾ cup of broth at time to your risotto until absorbed. Keep adding and stirring in batches until all broth is absorbed.
- As you’re adding your broth, in a separate pan on medium heat add a couple of pats of butter. Once melted, add your mushrooms and saute for a few minutes. Once nice and browned, add 1 cup marsala wine. This should set off a nice flambe. Once the fire has gone down, add the green onion tops and stir for a minute more. Remove from heat.
- Back to the risotto pot – once all the broth is absorbed, remove from heat. Add your mushroom mixture, chopped parsley, 4-5 pats of butter and cheese. Stir and serve.