
Certified Piedmontese
Peach Porter Sirloin and Risotto
Want to try a fresh new take on your Certified Piedmontese Sirloin cut? This steak accents the sweet flavors of the peach while balancing out the strong and warm flavors of the Porter Risotto.

4 Servings
For the Steaks:
2 - 8oz Certified Piedmontese Sirloins
Hickory Peach Porter rub from Spiceology
Salt
Pepper
Grape Seed Oil
Directions:
Apply rub to sirloins and let marinate for 1-8 hours. Then season with Salt and Pepper and a little grapeseed oil before grilling to your favorite temperature. Let rest before slicing.
For the Basil Oil:
2 Bunches of fresh Basil leaves
1 teaspoon of Redmond Real kosher salt
Directions:
Blanch the basil in simmering water for 10 seconds, then move into ice water to set in the vibrant green color. Chill in fridge.
Garnish:
White peaches, halved, seasoned with salt 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
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 the rinsed Arborio rice to the pan and toast for 2-3 mins.
2. Add in ½ the porter and stir with a wooden spoon until mostly absorbed, and add in second half of the 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 a squeeze of lemon.
5. Add sliced sirloin over risotto and finish with your garnishes.
Get your Sirloins over on Piedmontese.com then enjoy this great new recipe!