Steak And Peppers Risotto Recipes

STEAK AND PEPPERS RISOTTO

Steps:

• Keep chicken stock simmering in a sauce pot.
• In a dutch oven, heat butter and 2 Tbsp olive oil.
• Cook yellow onion until tender, 3 minutes.
• Add rice and cook over medium-low heat for 3 minutes.
• Add 1 cup stock and stir constantly.
• Continue to add stock and stir until rice is tender and creamy.
• Meanwhile, cut red onion, pepper, and mushrooms into thin strips.
• Saute in the rest of the oil.
• Add garlic and Worcestershire sauce and keep warm.
• Season steak with salt, pepper, and garlic powder, to taste.
• Broil or grill until medium-rare (about 6 minutes per side under the broiler). Slice cross-wise into thin strips.
• When rice is tender, add salt, pepper, and Parmesan cheese to taste.
• Stir in veggies, steak, and garnish with paprika.

RIB-EYE STEAK AND MUSHROOM RISOTTO

Steps:

• Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
• Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
• Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
• Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
• Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
• Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
• Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
• Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.