Steak & Mushroom Risotto

Ingredients

• •1.5 cups Arborio rice
• •5 cups Light beef stock
• •0.5 cup Dry Pinot Grigio
• •8 oz Cremini mushrooms, sliced
• •1 small Shallot, finely diced
• •2 cloves Garlic, minced
• •2 tbsp Olive oil
• •2 tbsp Unsalted butter
• •0.5 cup Parmigiano-Reggiano, grated
• •0.5 tsp Salt
• •0.5 tsp Black pepper
• •1 tsp Fresh thyme (optional)
• •1.5 lb Ribeye or NY strip steak
• •1 tbsp High-heat oil (avocado/grapeseed)
• •1 tbsp Butter (for steak)
• •1 clove Garlic clove, smashed
• •1 sprig Thyme sprig

Instructions

1. 1

   Heat the stock: Place 5 cups beef stock in a saucepan and keep at a low simmer during cooking. Hot stock is essential for proper risotto texture.

   💡 Use light/normal beef stock, not roasted/brown stock which can overpower mushrooms and darken the risotto.

2. 2

   Sear the steak: Pat steak dry and season generously with salt and pepper. Heat a heavy skillet (cast iron preferred) over high heat. Add 1 tbsp oil and sear steak 3-4 minutes per side. Add butter, smashed garlic, and thyme. Baste for 1 minute. Remove at about 125°F for medium-rare. Rest 10-15 minutes.

   💡 The steak continues cooking while resting - remove slightly under your desired temp.

3. 3

   Cook the mushrooms: In a heavy risotto pot, add 1 tbsp olive oil and sliced mushrooms with a pinch of salt. Cook 6-8 minutes until browned and slightly caramelized. Remove half and reserve for garnish.

   💡 Do not overcrowd the mushrooms - cook in batches if needed for proper browning.

4. 4

   Build the risotto base: In the same pot, add 1 tbsp olive oil and diced shallot. Cook 2 minutes. Add garlic and cook 30 seconds. Add Arborio rice and toast 2 minutes until edges become translucent.

   💡 Toasting the rice briefly before adding liquid creates a nutty flavor foundation.

5. 5

   Deglaze with wine: Add ½ cup dry Pinot Grigio and stir constantly until fully absorbed. This step builds acidity and depth.

   💡 The wine adds brightness - choose a dry white you would drink.

6. 6

   Cook the risotto: Add ½ cup hot stock. Stir frequently. When almost absorbed, add another ½ cup stock. Repeat until rice is creamy, tender, and slightly firm in the center. Total time: 18-22 minutes. You will use almost all 5 cups stock. Texture should be creamy and flowing, not stiff.

   💡 The key to creamy risotto is adding stock gradually and stirring consistently.

7. 7

   Finish the risotto (Mantecatura): Turn heat off. Stir in 2 tbsp butter, ½ cup Parmigiano-Reggiano, and remaining cooked mushrooms. Taste and adjust salt and pepper. Cover and rest 2 minutes.

   💡 The mantecatura is the final butter and cheese enrichment that creates the signature creamy texture.

8. 8

   Slice the steak: Slice steak against the grain into thin strips.

   💡 Slicing against the grain ensures tender, easy-to-chew pieces.

9. 9

   Plate: Spoon risotto into bowls. Top with sliced steak. Finish with reserved mushrooms, extra Parmigiano, cracked black pepper, and a drizzle of olive oil.

   💡 For restaurant upgrade, add 1 tbsp mascarpone, drizzle of truffle oil, and shaved Parmigiano.