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Steak and Mushroom Rissotto

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    Nutmeg Powder 0.5 grams

    Nutmeg Powder

    Arborio Rice 35.0 grams

    Arborio Rice

    Button Mushrooms 35.0 grams

    Button Mushrooms

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Baby Asparagus 75.0 grams

    Baby Asparagus

    Celery 35.0 grams

    Celery

    Sage 1.0 grams

    Sage

    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Garlic Herb Butter by Let's Cook 25.0 grams

    Garlic Herb Butter by Let's Cook

    Vegetable Stock 150.0 ml

    Vegetable Stock

    Steak 200.0 grams

    Steak


    • Time : 45.0 mins
    • |
    • Calories: 835.0 kcal
    • |
    • Protein : 67.0 g
    • |
    • Fat : 37.0 g
    • |
    • Carb. : 54.0 g
    : Your Kitchen Essentials
    Utensils: Saucepan | Frying pan or Skillet |
    Pantry: Salt | Pepper | Olive oil | Neutral Vegetable Oil |
    : Prepare the Ingredients
    Let the steak come to room temperature by letting sit outside the fridge at leas 20 minutes before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Button Mushrooms: slice in half
    - Baby Asparagus: just wash and dry
    - Shallot: peel and slice
    - Garlic: peel and mince
    - Celery: chop finely
    - Flat Leaf Parsley: chop finely
    - Sage: chop finely.
    : Make the Risotto
    Heat a little olive oil on a sauce pan over a medium - low heat. Add the celery, shallot and garlic. Let them sweat for about 5 minutes. The add the mushrooms. Let them cook of until they colour nicely and then stir in the rice.

    Cook the rice until it is translucent. Then add roughly 50ml of vegetable stock. Turn the heat up to medium, stir the rice until absorbs the stock and then keep adding a little stock at a time, while stirring the rice. Only add more stock once the rice absorbs all the stock.

    When you’ve added about 2/3 of the stock, add the asparagus and keep cooking until you’ve used all the stock and the rice is a little al dente. Season with the herbs (parsley and sage), salt, pepper and pinch of nutmeg powder.

    Let the rice rest for about 2 minutes before serving.

    Plate and Serve.
    : Cook the Steak, Plate and Serve
    Season the Steak with salt and pepper just before cooking it.
    Heat a pan till it is almost smoking hot (Caution: dont overheat the pan). Add a touch of oil just enough to grease the pan.
    Place the steak on the pan and cook for about 15 seconds, flip over and cook the other side, again for about 15 seconds.
    Keep going until the steak is done to your likeness

    Let is rest for about 5 minutes before serving with the risotto.