RIB-EYE STEAK AND MUSHROOM RISOTTO
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h59m
Yield 6
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g
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Brisilda Rekaj
[email protected]I'm not a big fan of steak, but I loved the risotto! It was creamy and flavorful, and the mushrooms added a nice touch. I would definitely make this risotto again, even without the steak.
Seyid Mohammed
[email protected]This recipe was a disappointment. The steak was tough and the risotto was bland. I would not recommend this recipe to anyone.
Wasim Hyder
[email protected]I loved the combination of flavors in this dish. The steak was cooked perfectly and the risotto was creamy and flavorful. I would definitely make this again.
Nura Officer
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Rileigh Myers
[email protected]I've made this recipe several times now and it's always a hit! The steak is always cooked perfectly and the risotto is creamy and flavorful. I love that this recipe is relatively easy to make, yet it always looks and tastes like a restaurant-quality
Jameel Alll Ahmed
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious! The steak was tender and juicy, and the risotto was creamy and flavorful. I would definitely recommend this recipe to other beginner cooks.
Anas Anas
[email protected]This recipe was a bit time-consuming, but it was worth it! The steak and risotto were both cooked to perfection and the flavors were amazing. I would definitely make this again for a special occasion.
Keyon Anderson
[email protected]I'm not a fan of mushrooms, but I still enjoyed this dish. The steak was cooked perfectly and the risotto was creamy and flavorful. I would definitely make this again, but without the mushrooms.
keshaw chaudhary
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the steak and the risotto. I would definitely recommend this recipe for a special occasion.
beautiful capital
[email protected]This recipe was a great way to use up leftover steak. The risotto was a great way to add some extra flavor and substance to the steak. I would definitely make this again.
Nicholas Fernandez
[email protected]I'm not a big fan of steak, but I loved the risotto! It was creamy and flavorful, and the mushrooms added a nice touch. I would definitely make this risotto again, even without the steak.
Isaac Boere
[email protected]This recipe was a disaster! The steak was tough and the risotto was undercooked. I would not recommend this recipe to anyone.
IBRAR KING
[email protected]The risotto was a bit bland for my taste. I would recommend adding more salt and pepper to taste.
Amirabbasi Amirabbasi
[email protected]The steak was a bit overcooked for my taste, but the risotto was delicious. I would recommend using a meat thermometer to ensure that the steak is cooked to your desired doneness.
Usman Nawaz
[email protected]This recipe was a bit too complicated for me, but the end result was worth it! The steak was cooked perfectly and the risotto was creamy and delicious. I would recommend this recipe to experienced cooks who are looking for a challenge.
Moosa Nadeem
[email protected]I tried this recipe last night and it turned out great! The steak was cooked perfectly and the risotto was creamy and flavorful. I especially liked the addition of the mushrooms, which gave the dish a nice earthy flavor. I will definitely be making t
BN JR
[email protected]This rib-eye steak and mushroom risotto was an absolute delight! The steak was cooked to perfection, tender and juicy, while the risotto was creamy and flavorful. The mushrooms added a nice earthy flavor to the dish. I would definitely recommend this