2 comments on “Smoked Prime Rib Risotto”

1. Suzanne Jones on January 2, 2013 at 5:10 pm said:

   I found your blog, hoping to find the recipe for the smoked prime rib risotto.

   I have some wonderful leftovers from New Years and would love to have
   the recipe. I have googled it ten times and your blog comes up , but
   no recipe…..am I not looking at the website correctly?

   Happy New Year!

   Reply ↓
   • Michael Fenster on January 2, 2013 at 6:06 pm said:

     Hi Susan,
     Happy New Year to you as well. The recipe for the smoked prime rib risotto follows the basic recipe outlined here (from another, earlier blog post on Saffron Risotto withj Porcini Mushrooms and Sweet Peas). This particular risotto works wonderfully with leftover prime rib. I like to keep the meat as close to medium rare as possible, so I add the meat at the end with about five minutes left to cook. This will bring it up to temperature, gently rewarming the cooked beef, without making it terribly overdone. If you like, you can leave out the saffron, mushroom and sweet peas and just combine the beef with a basic risotto.

     Saffron Risotto with Porcini Mushrooms & Sweet Peas: I love risotto. This makes a great meal in itself or as a side or an appetizer in a smaller portion. This basic recipe yields a lovely creamy risotto with a little al dente crunch in the rice, the way I think it should be-mushy risotto should just be illegal. To use this as very basic recipe eliminate the saffron, mushrooms and peas. Once you have mastered the stirring, which produces the creaminess by slowly releasing the starches then add ingredients to create your own variations. For a version with a little less fat, add fat-free ricotta instead of cream.

     Saffron Risotto with Porcini Mushrooms & Sweet Peas
     •1 cup Arborio Rice
     •½ teaspoon saffron threads
     •1 cup frozen Spring Garden Peas or fresh English Garden Peas
     •1/4 cup finely chopped shallots
     •1/4 cup finely chopped yellow onions
     •1 clove finely chopped garlic
     •¼ cup finely grated parmesan cheese
     •1 tbsp cream or marscarpone cheese
     •2 ½ tbsp olive oil for onions and rice
     •2 Tbsp olive oil for mushrooms
     •½ cup Sake or white wine
     •2 tbsp butter
     •2 ¾ cup warmed chicken stock (light)
     •1/2 oz dried Porcini mushrooms, rehydrated then chopped
     •Salt and white pepper to taste

     Warm 1 cup of the chicken stock and dissolve the saffron threads in the stock. Warm some stock and rehydrate the Porcini mushrooms. In a large saute pan heat 2 ½ tbsp of olive oil. Add the onions, shallots and garlic and cook for approximately 2 minutes over medium heat to sweat. Add the rice and cook another 1-2 minutes, stirring constantly. Add about one-quarter to ½ cup of the saffron broth and cook, stirring frequently and allowing the liquid to reduce between additions. Add just enough liquid to keep the rice from burning. It is important to add the stock in small increments. Too much stock at once boils the rice, resulting in a mushy risotto. Add more saffron stock and then plain chicken stock as needed. Stir frequently over the next 18-twenty minutes. Simultaneously, in another pan heat the oil and cook the mushrooms over medium heat. Add the wine in small increments letting it be absorbed by the mushrooms. Add the peas. Remove from heat. Add the butter and cream to the risotto. Add in the peas and mushrooms. Serve immediately. Serves 6.

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