HOME > Chowhound > Home Cooking >

Discussion

What meat would you serve with shitake and truffle risotto?

I'm making a fabulous leek, shitake mushroom and truffle oil risotto (recipe from Epicurious) for Chrismas dinner and am looking for ideas for a meat dish to serve along with it for those die-hard carnivors at the party.
Any ideas would be so appreciated!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. pan-seared veal chops and some sauteed greens, like spinach or arugula, with a bit of citrus zest and red chili flake.

    2 Replies
    1. re: hotoynoodle

      Thanks hotoynoodle. That sounds delicious, however we have a couple picky eaters that won't eat veal....any other ideas?

      1. re: hotoynoodle

        Substitute chicken or turkey, pounded nice and thin.

      2. Agree. There was never any doubt.

        1. I'd vote for something poultry. While I do a roast goose every year, you needn't go that route. A few roasted & quartered Rock Cornish hens would do the trick, or a classic "Coq au Vin", which is even better because it can be cooked up a day or two ahead of time, which makes it even tastier. A little chicken-infused burgundy wine leaking into your risotto wouldn't be a bad thing. :)

          1. Beef would definitely work - a roasted tenderloin, or even just seared steaks would be nice (I adore beef and mushrooms together). If you'd prefer something lighter, though, I could see that risotto working with salmon or halibut, pan seared for a nice crispy edge, with a light citrus sauce of some type.

            11 Replies
            1. re: biondanonima

              I thought of fish, too, and halibut or a similarly meaty fish sounds like a nice addition.

              1. re: Terrie H.

                cool, hippie, no bleats of sadness or pain, free-range veal even?

                i can't think of any fish that really plays well with truffle oil, and i don't personally care for creamy sides with fish.

                lamb might be too heavy.

                although i am not a fan, your guests might like pork tenderloin.

                would they eat dark meat chicken? dry rubbed with tangerine zest and thyme and air dried in the fridge for a few days might be nice.

                1. re: hotoynoodle

                  What is hippie free range veal and what does it have to do with my post?

                  1. re: Terrie H.

                    Often the objection to veal is the perceived life experience the animal had. The "hippie free range" veal hasn't been kept immobile in a pen, therefore more acceptable to some.

                    1. re: meatn3

                      I'm still not sure what I have to do with veal. As far I see, I agreed that some fish might be nice with her risotto.

                      1. re: Terrie H.

                        I think hotoynoodle just posted in the wrong spot - looks like it was a response to pmbailey's 2nd post.

                          1. re: Terrie H.

                            good heaven's, yes. it just got slapped onto the worng reply.

                2. re: biondanonima

                  My first thought was duck breast - pan seared finished in the oven, cracklings with baby bok choy or snow peas or brussel sprouts. Or maybe a grilled squab with braised endives.

                3. Beef tenderloin is my vote!!!