Smokey Steak and Mushroom Gouda Risotto

I am absolutely infatuated with Gouda cheese recently. I just realized how versatile it is. Inspired by the recent Mushroom and Gouda soup I made, I adapted the recipe for my and Tim’s favorite side dish…risotto. Tim came up with the rub for the steaks and I have to say…it was fabulous! Not overpowering…just the right amount of seasoning.

Smokey Steak

Ingredients

2 – 1 inch strip steaks

2 tbsp McCormick’s Montreal Seasoning

2 tsp chili powder

Directions

Heat grill to medium high heat. While grill is heating, season both sides of steaks with seasoning and chili powder. Place steaks on hot grill and do not move. After about 7 minutes, turn each steak 90 degrees. (This will make those beautiful grill marks.) Cook for an additional 2-3 minutes. Flip steaks over and repeat for other side. Use a meat thermometer to make sure the inside is at least 160°F (medium).

Mushroom Gouda Risotto

Ingredients

2 cups risotto

32 oz. chicken broth

3/4 cup of white wine (use whatever you drink)

5 oz. smoked gouda, shredded

2 tbsp extra virgin olive oil

1 small yellow onion, diced

3 gloves, minced

16 oz. sliced baby portobello mushrooms

Directions

Place a large stock pot or dutch oven over medium high heat. Add olive oil and onion to pot, cook onion 5-7 minutes or just until onion turns golden brown. Add garlic and mushrooms and stir to coat with oil. Cook the mushrooms until they release most of their moisture, about 7-10 minutes. Add risotto and toast, 3-5 minutes. Pour the wine in; this will help deglaze the pan, make sure you scrape up any bits that are stuck to the bottom. Continue to stir the risotto. Once most of the wine is absorbed, add 2/3 cup to 1 cup of broth. Reduce heat to medium. Continue to stir the risotto, approximately every 2 minutes. Once the broth is absorbed (usually about 5-7 minutes), add another 2/3 cup. Repeat until all of the broth is used and the risotto is creamy and tender. (About 25-30 minutes.) Slowly stir in the gouda. (Stir is figure 8′s, it will prevent the cheese from balling up.) Once all of the cheese is incorporated add salt and pepper to taste and serve immediately.

(Pardon the dark picture, it was taken with the hubby’s cell phone.)