Bistecca Grille con Gorgonzola Risotto
Bistecca Grille
| Grilled beef steak with Gorgonzola risotto Match with Artiste's "Ascension", a Zinfandel blend Recipe Serves Six 1 pound beef steak Olive oil to brush steaks Salt and pepper 7-8 cups meat stock, preferably homemade ¼ cup extra virgin olive oil, plus extra for coating ½ cup minced onion 3 cup Arborio or Carnaroli rice 1 cup red or white wine 1 tablespoon, minced fresh parsley 2 tablespoon butter ½ cup crumbled gorgonzola dolce cheese |
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| Brush the steaks with olive oil. Season the steaks generously with salt and pepper. Grill or broil to medium rare about 4-5 minutes on each side or to desired doneness. Set aside and keep warm. Heat the meat stock in a sauce pot and maintain at a simmer. Heat the extra virgin olive oil in a large sauce pot. Add onions and cook until soft but not browned, about 3 minutes. Add the rice and heat to coat each grain well with oil and heat until translucent with a white dot in the center, about 3 minutes. Add the wine and cook until it is completely absorbed. Add the simmering stock a ladle at a time. Reserve ½ cup of stock to add later in the recipe. Wait until the stock is completely absorbed until adding the next ladle of stock. When the rice is tender to the bite but still firm in the center, after about 20 minutes, add the parsley, reserved stock, butter and cheese. Season to taste with salt and pepper. Slice the steaks and arrange on top of the risotto. - by Chef Todd Muir, Spring 2009 |
