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!