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A couple of weeks ago, my husband and I went out to eat at a local restaurant in town. They had a boneless wing special, and a beef and mushroom risotto special, and my husband was having a reallllly hard time deciding which one he wanted to order.
So I told him to get his wings, and I would make a delicious steak (not just plain ol’d beef!) and mushroom risotto at home one night for dinner. He had his wings – and loved them – and I got my creative wheels turning, thinking about what I could put into this new risotto I was going to make.
A couple of nights later, I grabbed some strip steak from the grocery store, and this risotto appeared! It’s creamy, the texture is perfect, it’s the right amount of salty – it’s just really good!
It was also easier than risottos I’ve made in the past. I didn’t have to stir the rice constantly, and cooking the peas, mushrooms and steak alongside the rice was simple. It takes a little time (about 20-25 minutes) for all the liquid to cook into the rice, but it’s so worth the extra bit of time for an extra-special meal!
And – if you’re not really a steak person, this risotto would be just a good with chicken, or honestly, without any meat at all!
Make sure, when you make this, you use Arborio rice. This is ‘risotto’ rice; it’s the only rice that will absorb the liquid and cook to the consistency expected in classic risotto. I buy mine here – it’s cheap, it comes in a sturdy container, and it keeps for a long time.
- 1 1/2 c. dry Arborio rice
- 1 c. white wine
- 3-4 c. chicken broth
- 8 oz. Baby Bella mushrooms, sliced
- 1 c. frozen peas
- 1 tbsp. garlic, minced
- 1/4 c. sour cream
- 3/4 c. Parmesan, freshly grated
- salt and pepper to taste
- 1/4 c. butter, unsalted
- 1 lb. strip steak, sliced and cut into pieces
Add 2 tablespoons of butter to a pot over medium heat. Let melt completely. Add garlic and cook for 30 seconds.
Add in rice and saute in butter for 1 minute. Then pour in white wine.
Let simmer, stirring occasionally, for 3-4 minutes, or until liquid is mostly absorbed.
Add 1/2 cup of chicken broth. Let simmer until absorbed. Continue to do this with 2 cups of chicken broth (so 4 times total).
After 2 cups of broth (and 1 cup wine) have been absorbed, taste rice for doneness. It should be slightly chewy, but still firm - you don't want soggy rice! If it is not done, add another 1/2 c. broth, let it absorb, and then check again.
While rice is cooking, heat a large skillet to medium-high heat. Add the steak and let sear - 2 minutes on each side. Then continue stirring and sauteing until cooked through.
Remove steak to a plate or bowl. Add 1-2 tbsp of olive oil to pan, swirl and let heat. Add mushrooms and peas and cook until tender - 2-4 minutes, depending on the texture you like.
Add steak back to skillet, along with cooked rice. Stir to combine. Add parmesan, sour cream, and - if needed - 1/4 c. of chicken broth. Stir slowly to combine, letting parmesan fully melt.
Season with salt and pepper to taste. Top with more shredded parmesan if desired, for serving.
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