Take your time for this dish, trust us, it is absolutely worth it. While the risotto slowly turns creamy in your stainless steel pan, you give the chuck tender exactly what it needs: a gentle smoking phase followed by a hot grilling moment for that irresistible browning. That is the maillard reaction at full power and exactly what creates that deep BBQ flavour that leaves your guests speechless.
Ingredients risotto with chuck tender
Chuck tender 400 to 600 g | Risotto rice 300 to 400 g | 1 courgette | 2 peppers | 1 leek | 2 white onions | 250 g mushrooms | 1 clove of garlic | Small bunch of fresh parsley | Parmesan flakes | BBQ rub | Italian herb mix | Olive oil | Smoking wood | Water approx. 750 ml | Aluminium foil
Light the BBQ and set it up for indirect cooking at around 120 degrees. Take it slow, this cut of meat deserves it.
Cut the courgette and peppers into cubes, slice the mushrooms, cut the leek into half rings and chop the onions. Finely chop a little parsley so you can sprinkle it on top later like a pro.
Pat the chuck tender dry, remove any leftover membrane and season with a good rub or simply with salt and pepper.
Add your smoking wood to the coals once the BBQ is up to temperature. Insert the thermometer, place the chuck tender on the grate for indirect heat and close the lid. Let it gently cook to around 45 degrees. This is not a sprint, this is slow BBQ.
Heat olive oil in a stainless steel cooking pot and soften the onion. Add the garlic and leek and give it a quick stir.
Add the courgette, peppers and mushrooms and cook for a few minutes. Stir in a tablespoon of Italian herb mix, pour in the water and add the risotto rice. Mix well.
Bring everything to the boil and let it simmer for about 18 minutes. Stir regularly until most of the moisture has been absorbed and the risotto becomes creamy.
Once the chuck tender has reached 45 degrees, remove it from the BBQ. Open the vents to let the coals heat up well for the grill phase.
Grill the chuck tender over direct heat until it reaches a core temperature of 52 to 55 degrees. Turn regularly for a nice brown crust. Let it rest for about ten minutes under a loose sheet of foil.
Stir 50 to 100 g of parmesan flakes through the warm risotto and let it melt for a creamy finish.
Slice the chuck tender into thin pieces. You can let the juices run over the risotto for extra flavour.
Spoon the risotto onto plates, add some extra parmesan, arrange the chuck tender slices on top and finish with parsley.
And then, the best moment of all. Spoon in and enjoy. The BBQ, the smoke, the risotto, everything comes together perfectly.
