Entrée: United States – Ribeye Steak and Mushroom Risotto

Serving Size: 2

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

1 ribeye steak, 1 inch thick, about 12 oz (340 g)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 cup (200 g) arborio rice
1 / 2 cup (120 ml) white wine
4 cups (960 ml) chicken or vegetable broth
1 cup (70 g) sliced mushrooms
1 small onion, finely chopped
1 / 2 cup (50 g) grated Parmesan cheese
2 tbsp (28 g) butter
2 tbsp (8 g) chopped parsley

Instructions

1. Season the ribeye steak with salt and pepper. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the steak for 4-5 minutes on each side until it reaches your desired doneness. Remove and let it rest before slicing.
2. In a separate pot, warm the broth over low heat.
3. In another pan, heat the remaining olive oil and sauté the onion until translucent. Add mushrooms and cook until softened.
4. Stir in arborio rice, ensuring it's well coated and slightly toasted. Add the white wine, stirring until it is absorbed by the rice.
5. Gradually ladle in the warm broth, stirring continuously until each addition is absorbed before adding the next. Repeat until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the Parmesan cheese and butter, mixing until creamy. Adjust seasoning with salt and pepper as needed.
7. Serve the risotto topped with sliced ribeye steak and a sprinkle of chopped parsley.