It’s officially summer and time to fire up the grill! Zach Williams teaches us how to make a mouth watering meal of steak, risotto, and asparagus – all on the grill.
You might know Zach Williams from his incredible songs like “Chain Breaker” and “Old Church Choir,” but when he’s not writing or playing music, you’ll probably find him in the kitchen! He’s an amazing cook, so we’re thrilled to learn from his expertise and let him share his passion!
Here’s the recipe details:
2 32oz boxes of chicken stock
1 whole shallots diced
Small package of mushrooms, sautéed in butter
2 tbls Olive Oil
1 cup Arborio Rice
2 cups white wine
1 cup shredded parmesan cheese
Put chicken stock in a sauce pot on medium. Bring temp up to just before the boil
Heat oil in large sauce pot.
Cook mushrooms until soft – about 3 minutes. Remove mushrooms and set aside
Add 1 tablespoon of oil to the pan. Add shallots and cook – about 1 minute. Then add the rice and stir to coat in oil.
When rice has taken on a pale golden color, add the wine. Stir constantly until the wine is absorbed.
Add 1/2 cup broth and stir until absorbed.
Continue adding broth, 1/2 cup at a time, until rice is al dente – about 15-20 mins.
Remove from heat and stir in mushrooms and juices.
Stir in cheese.
Salt and pepper to taste.
Toss in olive oil.
Season with salt and pepper.
Grill over direct flame – about 4 minutes.
Marinate steak in soy sauce for about 1 hour in refrigerator.
Set out at room temperature (covered) 20 mins before grilling.
Heat grill to high.
Season both sides of the steak with salt, pepper, garlic powder, and blackened seasoning.
Cook steaks on the grill until charred – about 4 – 5 minutes
Flip over and do the same.
Transfer steaks to cutting board and tent loosely with foil. Allow to rest about 5 minutes before slicing.