Zach Williams loves cooking almost as much as singing. He’s back to share one of his favorite meals to cook on the grill. Seriously, you have to taste this!
We also talk about his dream of opening a restaurant and when we can expect new music.
Risotto2 32oz boxes of chicken stock1 whole shallots dicedSmall package of mushrooms, sautéed in butter2 tbls Olive Oil1 cup Arborio Rice2 cups white wine1 cup shredded parmesan cheese
Put chicken stock in a sauce pot on medium. Bring temp up to just before the boilHeat oil in large sauce pot.Cook mushrooms until soft – about 3 minutes. Remove mushrooms and set asideAdd 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.
AsparagusToss in olive oil.Season with salt and pepper.Grill over direct flame – about 4 minutes.
Grilled SteakMarinate 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 minutesFlip over and do the same.Transfer steaks to cutting board and tent loosely with foil. Allow to rest about 5 minutes before slicing.