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How to Make Rib-Eye Steak and Mushroom Risotto - A Step-by-Step Guide

Welcome to our delicious recipe for Rib-Eye Steak and Mushroom Risotto! This dish is the perfect combination of succulent rib-eye steak and creamy mushroom risotto, making for a luxurious and comforting meal that's sure to impress. Whether you're cooking for a special occasion or just craving a hearty and indulgent dinner, this recipe is guaranteed to satisfy your cravings.

There's something truly special about the tender and flavorful rib-eye steak, paired with the rich and earthy flavor...

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Ingredients

  • salt and ground black pepper to taste
  • 2 (8 ounce) boneless rib-eye steaks
  • 1 tablespoon canola oil
  • 3 tablespoons olive oil, divided
  • 1 (16 ounce) package white mushrooms, thinly sliced
  • 1 (16 ounce) package cremini mushrooms, thinly sliced
  • 3 shallots, diced
  • 3 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups low-sodium chicken broth, divided
  • ¼ cup butter
  • 2 tablespoons finely chopped fresh chives
  • sea salt to taste
  • freshly ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 34 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 59 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
  • 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.
  • Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    549 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 51mg
    • Sodium: 305mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 5mg
    • Calcium: 24mg
    • Iron: 3mg
    • Potassium: 468mg

    Categories

    Meat recipes
    Rice recipes
    Vegetable recipes
    Dairy recipes
    Spice recipes