Name: Rib-Eye Steak and Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Salt and ground black pepper to taste -; Boneless rib-eye steaks - 2 (8 ounce); Canola oil - 1 tablespoon; Olive oil, divided - 3 tablespoons; White mushrooms, thinly sliced - 1 (16 ounce) package; Cremini mushrooms, thinly sliced - 1 (16 ounce) package; Shallots, diced - 3; Garlic, minced - 3 cloves; Arborio rice - 1 ½ cups; Dry white wine - ½ cup; Low-sodium chicken broth, divided - 6 cups; Butter - ¼ cup; Finely chopped fresh chives - 2 tablespoons; Sea salt to taste - 2 tablespoons; Freshly ground black pepper to taste - 2 tablespoons

Ingredients for - Rib-Eye Steak and Mushroom Risotto

1. Salt and ground black pepper to taste

2. Boneless rib-eye steaks 2 (8 ounce)

3. Canola oil 1 tablespoon

4. Olive oil, divided 3 tablespoons

5. White mushrooms, thinly sliced 1 (16 ounce) package

6. Cremini mushrooms, thinly sliced 1 (16 ounce) package

7. Shallots, diced 3

8. Garlic, minced 3 cloves

9. Arborio rice 1 ½ cups

10. Dry white wine ½ cup

11. Low-sodium chicken broth, divided 6 cups

12. Butter ¼ cup

13. Finely chopped fresh chives 2 tablespoons

14. Sea salt to taste 2 tablespoons

15. Freshly ground black pepper to taste 2 tablespoons

How to cook deliciously - Rib-Eye Steak and Mushroom Risotto

1 . Stage

Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.

2 . Stage

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.

3 . Stage

Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

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.

8 . Stage

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.