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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.