PINTS & PLATES: Stillwell Sook Grisette, Beef and Mushroom Risotto

Posted by Stephen Barrett on

Stillwell Sook Grisette, Beef and Mushroom Risotto

Serving 4 | Total time 35 mins


  • 1 bone in striploin
  • 3 strips bacon
  • 4 cups chicken stock
  • 2 cups Stillwell Sook Grisette
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 sliced green onion
  • 1 diced garlic clove
  • 1 diced shallot
  • 50 gm sliced shiitake mushrooms
  • 2 cups arborio rice
  • 5 sliced asparagus springs (stocky base removed)
  • 1 cup grated parmesan cheese
  • 1 lemon
  • 1 cup chopped parsley
  • Salt and pepper to taste

Pairing Suggestion – Stilly Pils


  • Remove striploin steak from fridge 1 hour prior to cooking and salt both sides
  • Combine 4 cups of chicken stock with 1 cup Stillwell Sook Grisette in a saucepan and heat to low
  • Place 3 strips of bacon in dutch oven and cook on medium heat until crispy. Turn occasionally until done. Remove from pot and crumble in plate until later
  • Add 1 tbsp olive oil and 1 tbsp butter to dutch oven. Add 1 diced shallot, 1 sliced green onion, 1 diced garlic clove, and 50 gm sliced shiitake mushrooms. Cook until tender and fragrant
  • Add 2 cups of arborio rice. Stir 2-3 minutes or until rice is coated and toasted
  • Add 1 cup Stillwell Sook and stir until absorbed by rice
  • Turn heat to medium low and add ¼ of stock/Sook liquid to the rice and stir. Continue to add broth mix to rice in ¼ cup increments until rice is creamy and tender. This will take up to 20 minutes. Only add more broth when previous addition is absorbed. More or less liquid may be needed, depending on rice. More water can always be added if necessary
  • Stir in 1 tbsp butter, ½ cup grated parmesan cheese, lemon juice, and 5 sliced asparagus springs. Remove from heat to rest
  • Meanwhile, heat a cast iron skillet to high. Add 1 tbsp olive oil and 1 tbsp butter. Fry steak on high for 2-3 minutes per side or until desired doneness
  • Remove steak and rest for 5 minutes
  • Slice steak against the grain. Top risotto with steak, chopped parsley, ½ cup parmesan cheese, and crumbled bacon
  • Serve and enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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