Sometimes you just have to change things up. We love risotto but we usually make Risotto with Sherry Mushrooms which is delicious but we have it often enough it can feel like being in a rut. With the weather turning cool (there was a frost advisory last night) I wanted something a bit more rustic for our risotto. I was pleased with the result and it went very well with the steak.
After dinner we had to dash out into the cool evening and harvest what tomatoes we could and throw blankets and sheets over the peppers, cucumbers, and celery for the potential frost. I hope this doesn’t bode for an early winter. Winter last year was long enough! Not ready for the heat to go on just yet.
About an hour before grilling the steak I marinated it in olive oil, balsamic vinegar, thyme and garlic. I seasoned the steak with salt and pepper. Whenever I do risotto I like to get everything prepped ahead of time so it goes smoothly. It’s not hard but it is a huge help having everything lined up. For this I warmed up 4 cups of vegetable bouillon in a pan and measured out a cup of arborio rice. I chopped half of a large red onion, finely chopped 3 cloves of garlic, prepped the fresh thyme, and sliced the mushrooms. I also grated about a cup of parmesan. The last ingredient needed would be the peas.
Melt about 2 tablespoons in a large skillet.
Once melted saute the onions for a couple of minutes and once they start to soften add in the garlic.
After another couple of minutes pour in the rice and stir well. At this point usually a 1/2 cup of wine or sherry goes in but that would be way too much with balsamic vinegar so just a few splashes of the vinegar will do here. Stir another couple of minutes.
I usually add the broth 1/2 -1 cup at a time letting it simmer. At this point I started grilling the steak. It was a thin steak so it only needed a couple of minutes per side.
Once the steak is done, remove and cover to let it rest until it is time to slice it.
Halfway through cooking the risotto I add the peas to cook because even though they are from our garden they have been frozen. Keep adding broth as the rice soaks it up. Also at this point taste test. If the broth is too salty dilute with some water. It worked well for me as I made the broth a little too concentrated.
At this point I saute the mushrooms. For this dish I love to use shiitake mushrooms. I heated up some olive oil and added the mushrooms and thyme. I saute until the mushrooms start to brown then I add them to the risotto.
I like to cook the risotto like they do in Italy. You don’t want it mushy, just a little al dente. Near the end of the cooking add in the cheese and stir well. It is now ready to serve. I sliced the steak thinly and placed it over the risotto.
It was a lovely meal that was perfect for our first real chilly night.