A touch of luxury meets rustic outdoor cooking with this delicious saffron risotto, prepared with dried mushrooms directly on your barbecue in a robust Dutch oven. This recipe is not only a feast for the palate, but also offers the perfect opportunity to add an exquisite touch to your barbecue adventure.

Ingredients:

• 1 cup Arborio rice
• 2 cups chicken stock
• 1/4 cup white wine
• 1/2 gram saffron threads
• 1/2 cup dried mushrooms (e.g. porcini mushrooms or shiitake)
• 1 small onion, finely diced
• 2 cloves of garlic, finely chopped
• 3 tablespoons olive oil
• Helvetic Barbeque Salt-n-Pepper Rub to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley to garnish

Instruction:

1. Preparing the mushrooms: Place the dried mushrooms in a small bowl and pour hot water over them. Leave them to soak for about 30 minutes until they are soft. Drain and set aside.
2. Preparing the Dutch Oven: Place your Dutch Oven on the grill and heat it over a medium heat. Add the olive oil and let it heat up.
3. Fry the onion and garlic: Add the onion and garlic and fry until soft and golden brown.
4. Add the rice: Add the Arborio rice to the Dutch Oven and stir until each grain of rice is coated with oil and lightly golden brown.
5. Add the wine and saffron: Pour in the white wine and stir in the saffron. Cook until the wine is almost completely absorbed.
6. Add broth: Start by adding the chicken broth gradually, about half a cup at a time, stirring continuously until the liquid is absorbed before adding more.
7. Add the mushrooms: Add the soaked mushrooms and stir until they are well mixed with the rice.
8. Season and serve: When the rice is tender and creamy, remove the Dutch oven from the grill. Stir in the Parmesan and season with Helvetic Barbeque Salt-n-Pepper Rub to taste. Garnish with fresh parsley and serve immediately.

E Guätä!