Fallen Red Cedar
Elevate your culinary experience with the "Fallen Red Cedar," a sophisticated twist on classic risotto infused with the aromatic essence of cedar wood. This dish combines creamy arborio rice with earthy shiitake mushrooms, fragrant fresh thyme, and a touch of dry white wine for a luxuriously rich flavor profile. The highlight of this recipe lies in its presentation: the risotto is delicately smoked and served on a food-safe cedar plank, adding a captivating, natural smokiness that tantalizes the senses. Perfect for dinner parties or special occasions, this unique recipe is both a feast for the palate and a showstopping centerpiece. Whether you're a risotto connoisseur or simply looking to explore new flavors, the Fallen Red Cedar promises to impress. Keywords: cedar plank risotto, smoky mushroom risotto, gourmet risotto recipe, cedar-infused dishes, elegant dinner recipes.
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Ingredients
- 1 piece cedar plank (untreated and food-safe)
- 300 grams shiitake mushrooms
- 200 grams arborio rice
- 1 liter vegetable broth
- 150 milliliters dry white wine
- 2 pieces shallots, finely chopped
- 2 tablespoons olive oil
- 30 grams butter
- 50 grams Parmesan cheese, grated
- 5 sprigs fresh thyme
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Directions
Step 1
Soak the untreated cedar plank in water for at least 2 hours to prevent it from burning during cooking.
Step 2
Clean and slice the shiitake mushrooms into thin pieces. Set aside.
Step 3
In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.
Step 4
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and sauté until golden brown and tender, about 6 minutes. Remove the mushrooms and set aside.
Step 5
In the same skillet, add another tablespoon of olive oil and sauté the finely chopped shallots until translucent, about 2-3 minutes. Add the minced garlic and cook for 1 more minute.
Step 6
Stir in the arborio rice and toast it for 2 minutes, stirring frequently to coat the rice in oil and shallots.
Step 7
Deglaze the pan with dry white wine, stirring until the liquid is mostly absorbed by the rice.
Step 8
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Repeat this process for about 20-25 minutes or until the rice is creamy and cooked to al dente.
Step 9
Fold the sautéed mushrooms back into the risotto and add the butter, grated Parmesan, fresh thyme leaves (stripped from the sprigs), salt, and black pepper. Stir until the butter and cheese are melted and incorporated. Remove from heat and keep warm.
Step 10
Preheat a grill or oven to 200°C (400°F). Remove the soaked cedar plank from the water and pat it dry. Place the cedar on the grill or in the oven for about 3 minutes until it starts to lightly char and smoke.
Step 11
Carefully place the risotto on top of the cedar plank, spreading it evenly. Cover the grill or oven and cook for an additional 5-7 minutes to infuse the risotto with a subtle smoky aroma.
Step 12
Remove the cedar plank from the heat and let it rest for a couple of minutes. Serve the risotto directly from the plank for a dramatic and aromatic presentation.
Nutrition Facts
| Serving size | 1925.2 grams (1925.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1594 |
| Total Fat 78.50g | 101% |
| Saturated Fat 30.20g | 151% |
| Polyunsaturated Fat 6.40g | |
| Cholesterol 121mg | 40% |
| Sodium 5779mg | 251% |
| Total Carbohydrate 155.70g | 57% |
| Dietary Fiber 23.10g | 83% |
| Total Sugars 28.50g | |
| Protein 51.70g | 103% |
| Vitamin D 59IU | 294% |
| Calcium 788mg | 61% |
| Iron 9mg | 47% |
| Potassium 3130mg | 67% |
Source of Calories