Grilled Steak with Mushroom Risotto

Ingredients

• 1.5 lb steak
• 1 cup arborio rice
• 8 oz mushrooms
• 4 cups chicken broth
• ½ cup heavy cream
• ½ cup parmesan cheese
• 1 cup cherry tomatoes
• ¼ cup fresh parsley

Instructions

1. 1

   Season the 1.5 lb steak generously with salt and pepper on both sides. Let it sit at room temperature for 15 minutes.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the steak for 4-5 minutes per side until browned and cooked to your liking (internal temp 130°F for medium-rare). Rest on a plate.

3. 3

   In the same skillet, add 1 cup arborio rice and 8 oz sliced mushrooms. Toast for 2 minutes, stirring, until rice is translucent at edges.

4. 4

   Add 1 cup of the 4 cups chicken broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring often, until rice is creamy and tender, about 20 minutes.

5. 5

   Stir in 0.5 cup heavy cream, 0.5 cup grated parmesan, and 1 cup halved cherry tomatoes. Cook 2 minutes until tomatoes soften slightly.

6. 6

   Slice the rested steak against the grain. Serve over the risotto, garnished with 0.25 cup chopped parsley and any resting juices.

7. 7

   Optional: drizzle with extra cream or sprinkle with black pepper before serving.

Tools you’ll need

• large skillet
• grill pan or outdoor grill
• wooden spoon
• measuring cups
• knife and cutting board

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