Steak & Sun Dried Tomato Risotto with Roasted Red Peppers
What You Need:
- 4 Cups Chicken Broth
- 2 Cups Dry White Wine (Chardonnay is good)
- 3 Tbsp Unsalted Butter
- ¾ Cup Shallots, diced
- 3 Garlic Cloves, minced
- 1½ tsp Salt
- ½ tsp Pepper
- 2 Cups Arborio Rice
- 1-12oz Bag John Soules Foods Beef Steak, frozen
- ½ Cup Marinated Sun Dried Tomatoes, diced
- ¼ Cup Marinated Roasted Red Peppers, chopped
- ¾ Cup Parmesan Cheese, grated
- 1 Lemon
- 4 Tbsp Italian Parsley
Let’s Make It!
In a saucepan, combine and warm your chicken broth and white wine.
In a large pot on medium heat, melt butter, add the shallots and garlic with 1 tsp of salt. Sauté until translucent.
Add rice to large pot, stir and coat with the butter, shallot, and garlic. Cook 3 to 5 minutes until the grains get translucent around the edges, do NOT brown the rice or onions.
Reduce the heat to low. Add enough of the warm stock to JUST cover all the rice. Stir the pan often until the liquid is absorbed. Before the bottom goes dry, add another layer of the broth to again JUST cover all the rice. Repeat until all the stock is in the rice.
When the final batch of stock is about ½ absorbed, add the sun dried tomatoes and roasted red peppers to the rice and stir.
When the stock is “mostly” absorbed (about ¾), add frozen John Soules Foods Beef Steak. The cold beef is going to drop the heat in the Risotto, you may need to bring up the heat a bit to compensate. BUT… you really just want to WARM the beef, NOT cook it, it’s already fully cooked.
Zest a full lemon into the pot. Then squeeze and add the juice of ½ the lemon.
Stir until liquid is gone and incorporated until you have a nice creamy texture. Remove from heat and stir in ½ cup Parmesan cheese. Taste, re-salt and pepper if necessary. Recommend ½ tsp salt and a dusting of freshly ground pepper all over the top. Stir enough to mix “good enough” without overworking it.
Plate a nice tall scoop of Risotto, sprinkle with a bit more Parmesan and a touch of Italian Parsley.
Grab a glass of vino…