Doppelbock Steak and Mushroom Risotto

We had a family steak dinner at home to celebrate surviving the first semester of classes. This had extra bearing because my siblings and I are all hoping to graduate this summer.
I marinated some Angus top blades from Godfather’s Choice overnight in Paulaner Salvator Doppelbock, olive oil, garlic, lemon juice and pepper. I think I should have added a bit of brown sugar as well, as the steak came out a bit tart – but undeniably tender. I also ended up under-seasoning the steak when I threw it on the pan. I usually crust the steak with sea salt and cracked pepper, but I put much less this time. Anyway, additional sea salt at the table remedied that. The leftover marinade I reduced then added some butter to form a sauce. The steak itself was just a minute on each side to sear then finished in the turbo broiler since I don’t have an oven.

As for the risotto, I followed Serious Eats’ Food Lab’s guide to better risotto. I won’t repost the recipe here, because the article itself bears reading, especially for traditionalists who believe in nonstop stirring. Also, I’m not much of a risotto traditionalist myself, as I don’t really like my risotto that soupy – I like it thick and viscous from all the butter and cheese.

Read this introductory article first by J Kenji Lopez-Alt and see the recipe at the bottom of the page. No shortcuts from my end, as I believe that Alt’s piece ought to be required reading for any home cook.

For this particular dish, I made a vegetable and mushroom stock the night before, then refrigerated it. The next day, I washed the arborio (which is what we had in the pantry, although I agree that carnaroli is king) in some of the stock, like the article recommends, in order to bring out the starches, and I also heated up some of the stock to reconstitute some shiitake mushrooms. Other than that, I tried to follow the recipe closely, with the mushrooms thrown in right after I reduced a bit of the white wine. Finally, a few dashes of white truffle oil just to add to the aroma. I think it was the best risotto I’ve made yet, despite working with ingredients I don’t like all too much (I much prefer porcini over shiitake, and carnaroli over arborio). Kenji’s technique really does work with the nutty and creamy risotto, and hardly any fuss.

I guess since I cooked the steak with a doppelbock, this would be the best bier to pair with. A porter or stout is another classic pairing with steak.

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1 Response

  1. anjay06 says:

    risotto is not suppose to be wet i guess. the risotto here is kind of dry hehe. :)

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