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Tomahawk Steak & Risotto alla Milanese Class Page
Before you start
- 15 minutes before the class begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.
What you'll learn
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Master the steps to creating the perfect risotto texture.
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Explore the fine art of flavor balance as you season your risotto with Balinese Truffle Salt and Champagne vinegar. Discover the technique of infusing saffron into broth for a rich, golden hue and a delicate aroma.
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Season and perfectly sear a beautiful tomahawk steak.
Mise En Place
Knife
Cheese Grater
Measuring Cups
Chopping Board
Saute Pan
Wooden Spoon
Sauce Pot
Tongs
Spoon
Ladle
Shopping List
Tomahawk Steak, 1 ea
Broth, 3 cups
Saffron, 1 pinch
Parmesan cheese, 1 oz
Unsalted butter, 8 tbsp
Chives, 1 bunch
Shallot, 1 ea
Thyme, 3 sprigs
Garlic, 3 cloves
Olive oil, 1/4 cups
Balinese Truffle Salt, to taste
Carnaroli rice, 1 cup
Dry white wine, 1/2 cup *optional
Truffle Carpaccio
Canola oil, 1/4 cup
Champagne vinegar or other favorite vinegar, to taste
Prep
- Preheat the oven to 425F.
- In a small pot on high heat, bring the broth and water to a boil. Once boiling, stir in the saffron and remove the pot from heat, allowing the saffron to bloom.
- Finely grate the Parmesan.
- Dice the butter. Slice the chives. Peel and haché, or finely mince, the shallot.
- Prepare the basting kit
How to cook
- In a large pan on low heat, stir together the shallot, olive oil, and a pinch of Balinese Truffle Salt. Cook until the shallot is translucent and tender but hasn’t taken on any color.
- Add the rice and stir constantly until the rice is fragrant and turns a pearly white, about 1 minute.
- Add the wine, turn the heat to medium-high, and stir constantly until the liquid reduces and the pan is au sec, or nearly dry, about 3 minutes.
- Turn the heat down to medium and add one ladle of hot stock to the pan. Cook, stirring constantly, until almost all of the liquid has evaporated. Repeat this process until there is only 1 ladle of stock left and the rice is al dente.
- While the risotto is cooking, it’s time to make the steak!
- Heat a large saute pan over high heat.
- Season the steak with Balinese Truffle Salt.
- Add the canola oil to the pan.
- Right before the oil begins to smoke, add the steak to the pan, turning the steak every 30 seconds, until the steak is well browned on all sides. This process will take approximately 6-8 minutes.
- Turn the heat down to medium and add the basting kit to the pan.
- Baste the steak a few times, then transfer to the oven and cook, basting from time to time, to reach your desired doneness, about 3-5 minutes for a solid medium rare.
- Transfer the steaks to a cutting board to rest, topped with the garlic and thyme.
- To finish the risotto: Stir in the remaining ladle of stock, bring to a simmer, and turn the heat to low.
- Add the butter and Parmesan cheese. Stir until homogenous.
- Adjust the seasoning with Balinese Truffle Salt and vinegar to taste.
- Carve the steak into beautiful slices.
- Plate up that risotto and garnish with a few slices of that Truffle Carpaccio, a sprinkle of sliced chives, and a final touch of Balinese Truffle Salt. Top with your perfectly cooked, carved tomahawk steak. Make sure the guest of honor gets the bone!
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