Grilled saffron risotto with dried mushrooms in a Dutch oven

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.


  • 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


  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!

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