Mushroom Risotto with Steak & Chimichurri

step by step

Instructions

1. 1

   Slice the mushrooms and sauté them in a hot pan with a little olive oil until golden. Remove and set aside.

2. 2

   In the same pan over medium heat, sauté the finely chopped onion and garlic. Add the arborio rice and toast it, stirring, until the grains are sealed and glossy.

3. 3

   Return the mushrooms to the pan and deglaze with the wine, letting the alcohol cook off.

4. 4

   Continue the classic risotto method: add hot stock one ladle at a time, stirring, letting each addition absorb before the next.

5. 5

   When the rice is about 3 minutes from done, turn off the heat. Add the butter and stir well until the risotto is glossy and homogenous. Finish with a little olive oil and vinegar, fold in the parmesan, and adjust the seasoning.

6. 6

   For the steak: season generously with salt and pepper and sear over high heat on both sides until deeply browned.

7. 7

   Once the steak has good colour, kill the heat and add two tablespoons of butter, a little rosemary, and one crushed garlic clove. Baste the steak with the foaming butter for 3–4 minutes, spooning it over every side. Let it rest before slicing.

8. 8

   For the chimichurri: finely chop all the herbs, the garlic, and the deseeded chilli. Add olive oil — as much or as little as you like depending on how loose you want it — plus the juice and zest of the limes. Season to taste with salt, pepper, and a splash of vinegar.

9. 9

   Plate the risotto, lay the sliced steak over the top, and spoon the chimichurri generously over everything.