Steak and burnt butter risotto

1/15

sprinkle and drizzle your steak in salt and olive oil.

2/15

add your steak to a very hot pan and sear on one side for 2 minutes.

3/15

Flip your steak and sear on the other side for 1 minute.

4/15

turn down the heat and add 1/2 of your garlic (crushed), 1/2 of your butter and the thyme.

5/15

Now baste your steak for 1 minute and then place to one side to rest. This should give you a medium rare steak.

6/15

Use the same pan on a medium heat to fry the onions adding the rest of the butter. Then just after add the garlic.

7/15

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.

8/15

Now deglaze the pan with the white wine and let the alcohol burn off.

9/15

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.

10/15

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.

11/15

Once you get this texture stir in the chives and the parmesan.

12/15

now slice you steak into 1cm thick pieces and season well with salt and pepper.

13/15

just before you plate up, add half a ladle of stock to the risotto which will give it a nice runny finish.

14/15

Now spoon your risotto onto a plate and layer your steak on top. Finish with fresh chives.

15/15

Enjoy guys!