Steak Risotto
HB-16572 · Hand-built original · Korean
A rosé risotto of tomato sauce and fresh cream crowned with rested, sliced steak and a snowfall of Parmesan.
KoreanMain courseGluten-freeEgg-free
Main ingredient: beef
Pairs well with: salad, soup, pickles, red wine
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7.8 oz beef (for steak)
- 2 tablespoons olive oil
- a little salt
- a little black pepper
- Rosé risotto: 1 paper cup rice (4.9 oz)
- Rosé risotto: 1/2 onion
- Rosé risotto: 2 garlic cloves
- Rosé risotto: 2 button mushrooms
- Rosé risotto: 1 tablespoon olive oil
- Rosé risotto: 1/2 tablespoon butter
- Rosé risotto: 2 1/8 cups chicken stock
- Rosé risotto: 2/3 paper cup tomato sauce (3.2 oz)
- Rosé risotto: 1 paper cup fresh cream (6 oz)
- Rosé risotto: 1 tablespoon Parmesan cheese powder
- Rosé risotto: a little salt
- Rosé risotto: a little black pepper
- Rosé risotto: a little parsley flakes
Method
- Halve the button mushrooms and slice them thin, cut the onion small, and mince the garlic roughly.
- Coat the steak with the olive oil and season it with salt and black pepper, then leave it to marinate while the risotto starts.
- Melt the olive oil and butter together in a wide pan and fry the onion and garlic for 1 minute over medium heat before adding the mushrooms.
- When the vegetables wilt, add the dry rice and stir-fry it for 1 minute until the grains turn translucent at the edges.
- Ladle in enough chicken stock to cover the rice and simmer, stirring, then keep adding the remaining stock a little at a time over medium-low heat.
- When the rice is just shy of done, stir in the tomato sauce and fresh cream, take the pan off the heat, and let the risotto rest while the steak cooks.
- Heat olive oil in a ripping-hot pan and sear the steak until the base is deeply browned, then flip it and cook about 2 minutes per side for medium, until juices rise on the surface.
- Rest the steak on a board and return the risotto to a gentle simmer until thick, loosening it with a splash of chicken stock if needed.
- Season the risotto with the Parmesan, salt and black pepper, spoon it onto plates, and lay the sliced steak over the top.
- Scatter parsley flakes over the steak and serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).