What meat would you serve with shitake and truffle risotto?

[pmbailey]

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!

[atg106]

I would vote for roasted chicken. I typically do a similar risotto with crimini mushrooms. The shittake mushrooms will give a more earthy flavor IMO. The roasted chicken compliments well. I would be unsure of a fish which could not be overpowered by the risotto. Lamb could work also. In any case, serve something like a French (non-Californian) Chardonnay to help cut the creamy, rich flavors of the risotto.

Always a winner!

[raisa]

How about duck? You can pan roast duck breasts and drizzle some of the truffle oil on it too. So the meat and risotto kind of comes together.

[Chinon00]

Do the risotto as a "primi" (first course) and serve it alone. Do what ever protein and you want for the "secondi" w/ simple starch and veggie.

[magiesmom]

Roasted quail.

[chicgail]

Roast rack of lamb was the first thing I thought of, but I love the veal idea. I would think that any meat that can stand up to the shitakes and truffle would work. No chicken. No fish. But goose or duck would work if you want poultry.

[Davwud]

My first thought was some nice steaks. Then when I saw it was for Christmas my idea turned to a crown roast. Lamb or pork. If your guests are too picky, do pork.

DT

[pmbailey]

Thanks for all the tips guys, so many good suggestions it was hard to pick. I put several of your ideas together and settled on prime beef tenderloin which I intend to dry brine, roast, and serve with a port wine reduction. Gonna use the green ideas too to counteract the other two heavier dishes. Here's hoping it goes well! Happy holidays to everyone- let the feasting begin!

[CanadaGirl]

I think beef. But I'm going to disagree with the previous suggestions for tenderloin. I'd go with something a bit "beefier" tasting.

[Njchicaa]

Beef tenderloin is my vote!!!

[biondanonima]

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.

[Terrie H.]

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

[hotoynoodle]

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.

[Terrie H.]

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

[meatn3]

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.

[Terrie H.]

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.

[meatn3]

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

[Terrie H.]

I see now. Thanks.

[hotoynoodle]

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

[Joebob]

+1 0n the salmon.

[whinendine]

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.

[alkapal]

duck or steak

[Breezychow]

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. :)

[tim irvine]

Agree. There was never any doubt.

[hotoynoodle]

pan-seared veal chops and some sauteed greens, like spinach or arugula, with a bit of citrus zest and red chili flake.

[pmbailey]

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

[pdxgastro]

Substitute chicken or turkey, pounded nice and thin.