I ended up with about a cup of leftover sauce from the Tuscan
Veal Stew the other night, and I didn’t want such a flavorful sauce to go
to waste. I had a couple flat iron steaks I needed to use, and found a cup of
dry risotto in the cupboard. I also had two cups of chicken broth, so I came up
with this dinner. I love nights when all I have to do is look through what I
have and can come up with something blog-worthy.
Ingredients and Directions:
2 flat iron steaks
1 cup dry risotto
1/4 cup shallots, diced
1 cup parmesan cheese
1 cup leftover sauce (you’ll have to improvise here)
2 cups chicken stock
1 cup wild mushrooms, stemmed and sliced
1 tablespoon fresh rosemary, chopped
Olive oil
Butter
Salt + pepper
Risotto—Bring leftover sauce and stock to a low simmer in
a pan. Meanwhile, sauté mushrooms in olive oil with a little butter, salt and
pepper. Turn off heat on mushrooms and set aside. Heat 2 tablespoons olive oil
and butter in a pot over medium heat for a few minutes. Sweat shallots in this
mixture for 3-4 minutes, and then add the risotto to the pot. Sauté for a few
more minutes or until risotto is light golden brown. Turn heat to medium high,
and add stock a 1/4 cup at a time, stirring continuously. You know you need to
add more stock when the mixture in the pot seems dry, meaning the risotto has
soaked up all the liquid, usually about 5 minutes. The whole process will take
about 30 minutes. You must stir continuously, or your risotto will not come out
nice. Stir in mushrooms and cheese for one minute before serving.
Steaks—Heat a dry pan on medium high heat for 3-5
minutes. Dredge steaks through a mixture of salt, pepper, and rosemary. Press
the seasoning into the steaks. Add 2 tablespoons of oil to the pan and let warm
for 1-2 minutes. Sear steaks on each side for 3 minutes per side for medium
rare, depending on thickness. Our steaks were just over half an inch thick, so
they didn’t need to cook long. Plate steaks up against risotto mound on plate.
Enjoy!!
No comments:
Post a Comment