Doppelbock Steak and Mushroom Risotto
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.