Steak and burnt butter risotto
Description of the recipe here but keep it short & sweet so it’s not too much to read.
Steak and burnt butter risotto
Description of the recipe here but keep it short & sweet so it’s not too much to read.
Recipe Type
DINNER
Pesto Type
N/A
Total Time
35 mins
Prep Time
5 mins
Cook Time
30 mins
Serves
2 people
INGREDIENTS
12g
risotto rice
1/2
white Onion
2
cloves of garlic
1
thick cut rump steak
750ml
chicken stock
1
handful chives
1
handful grated parmesan
200g
butter
olive oil
1
sprig of thyme
METHOD
Step 1
Sprinkle and drizzle your steak in salt and olive oil.
Step 2
Add your steak to a very hot pan and sear on one side for 2 minutes.
Step 3
Flip your steak and sear on the other side for 1 minute.
Step 4
Turn down the heat and add 1/2 of your garlic (crushed), 1/2 of your butter and the thyme.
Step 5
Now baste your steak for 1 minute and then place to one side to rest. This should give you a medium rare steak.
Step 6
Use the same pan on a medium heat to fry the onions adding the rest of the butter. Then just after add the garlic.
Step 7
Once the butter has browned, add the risotto rice and toast for a couple of minutes. This will release the starch from the rice and stop your risotto from going gloopy.
Step 8
Now deglaze the pan with the white wine and let the alcohol burn off.
Step 9
Now add ladles of hot stock one at a time. You do not want to add to much at once otherwise the rice will go stodgy cooking inside to out.
Step 10
You want to essentially shallow fry the rice in stock adding it in gradually as the mixture goes dry. This will give you an al dente soft bite with a chewy finish.
Step 11
Once you get this texture stir in the chives and the parmesan.
Step 12
Now slice you steak into 1cm thick pieces and season well with salt and pepper.
Step 13
Just before you plate up, add half a ladle of stock to the risotto which will give it a nice runny finish.
Step 14
Now spoon your risotto onto a plate and layer your steak on top. Finish with fresh chives.
Step 15
Enjoy guys!
