Peach Porter Sirloin Risotto
A few years ago while living in Australia with the Mrs, my wife stumbled on a brown ale, chorizo, and smoked gouda risotto recipe. It was our first time making risotto and we just loved it. Ever since then, while that recipe is still one of my favs, I keep experimenting with difference proteins, braising liquids, and flavors. I really do believe that is where I started to understand that recipes are just a guide or inspiration and to use your own flavors and ingredients to build a meal. This particular meal, it started with a Hickory Peach Porter rub from Spiceology, and just knew it would be be great on a steak and of course the porter would be fantastic in the risotto.
For the Steaks:
2 - 8oz Certified Piedmontese Sirloins
(any leaner steak, chicken breast, elk filet, or pork chop is an option here too)
Hickory Peach Porter rub from Spiceology (or your own favorite blend)
Salt & Pepper
Grape Seed Oil
(I like grape seed oil for searing and grilling as it has a high smoke point)
Directions: Apply rub to sirloins and let marinate for 1-8 hours.
Then season with Salt and Pepper and a little grape seed oil before grilling or searing to your favorite temperature. Let rest before slicing.
For the Basil Oil:
2 Bunches of fresh Basil leaves
1 teaspoon of salt and pepper
EVOO
Directions:
Blanch the basil in simmering water for 10 seconds, then move into ice water to set in the vibrant green color. I just used a mesh strainer to move it from the boiling water to the icewater. Blend your basil oil with a little salt, pepper, and splash of good extra virgin olive oil. Chill in fridge.
***I used a picnic sauce bottle from the grocery store - hint - those bottles help give you some nice accuracy when plating.
Garnish: White peaches, halved, seasoned with salt, pepper, and EVOO, and grilled. Chopped Italian Parsley and fresh lemon zest
For the Risotto:
2 cups Arborio rice (rinsed)
2 shallots, finely diced
4 cloves garlic, minced
2 Tablespoons olive oil
3-4 cups chicken stock, kept warm in pot on stove
1 bottle favorite porter (can just use chicken stock to keep it alcohol free)
1 cup freshly shredded cheese (Aged white cheddar, Gouda, Havarti, etc.)
1 Lemon
Salt & Pepper
Directions: 1. Sauté shallots and garlic in the olive oil, and season with salt and pepper on medium heat. Add in the rinsed Arborio rice to the pan and toast for 2-3 mins.
2. Add in ½ the porter and stir with wooden spoon until mostly absorbed, and add in second half of porter and continue to stir.
3. Continue this cycle with the simmering chicken stock (1 cup at a time) until the rice is cooked (about 20-25 mins) 4. Melt in the cheese and season with generous salt and pepper and squeeze of a lemon.
5. Add sliced sirloin over risotto and finish with your garnishes.
