steak and risotto recipe

Written ByJenny Smyth Posted on
steak and risotto recipe
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The Best steak and risotto recipe

I’ve always been a fan of hearty, comforting dishes that fill the house with delicious aromas. Steak and risotto is one such recipe that never fails to impress my family.

The combination of tender steak and creamy risotto is a match made in heaven, and it’s a dish that’s perfect for any occasion, whether it’s a special dinner or a casual weeknight meal. As an added bonus, this recipe is relatively healthy, with plenty of protein and fiber to keep everyone full and satisfied.

I love how this dish transports me back to Italy, where the rich flavors and textures are a true representation of the country’s culinary heritage. My kids adore helping me cook this recipe, as it’s a fun and interactive way for them to learn about different cuisines and cooking techniques.

Steak and Risotto

Steak and Risotto

4.9 from 1056 votes

A classic Italian risotto paired with tender steak, this dish offers a rich and comforting meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak

4 steaks (6 oz each)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper

For the Risotto

4 cups chicken broth
2 cups Arborio rice
1 onion (finely chopped)
2 cloves garlic (minced)
1 cup white wine
1 cup grated Parmesan cheese
2 tbsp butter
salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Pat the steaks dry with paper towels.
3Season both sides of the steaks with 1 tsp salt and 1/2 tsp black pepper.
4Heat olive oil in a large skillet over medium-high heat.
5Add the steaks and sear for 2-3 minutes on each side until a nice brown crust forms.
6Transfer the skillet to the preheated oven and cook for 8-10 minutes for medium-rare, or until the internal temperature reaches 135°F.
7Remove from the oven and let the steaks rest for 5 minutes before slicing.
8While the steaks are cooking, bring the chicken broth to a simmer in a saucepan.
9In a separate large skillet, melt the butter over medium heat.
10Add the onion and garlic, and sauté until softened and translucent.
11Add the Arborio rice to the skillet and stir to coat with the butter and onion mixture.
12Pour in the white wine and cook, stirring constantly, until the liquid has been absorbed.
13Begin adding the simmering broth to the rice, one ladleful at a time, stirring frequently.
14Allow the liquid to be absorbed before adding more broth.
15Continue this process for about 20 minutes, or until the rice is tender and creamy.
16Stir in the grated Parmesan cheese, and season with the remaining 1 tsp salt and 1/2 tsp black pepper.
17Remove from heat and let it rest for 2 minutes.
18Slice the steaks against the grain into thin strips.
19Serve the steak slices over the risotto, and garnish with additional Parmesan cheese if desired.

🔧Equipment

Large skillet
Saucepan
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer flavor, use beef broth instead of chicken broth for the risotto. You can also add vegetables like mushrooms or peas to the risotto for extra nutrition and flavor.

This steak and risotto recipe is always a good idea for any occasion, whether you’re hosting a special dinner or just need a quick and comforting meal.

The key to making this dish truly shine is in the technique – making sure to cook the risotto slowly and patiently until it’s creamy and tender.

One thing I love about this recipe is that it freezes beautifully, so feel free to make extra batches and store them in the freezer for future meals.

❓ Frequently Asked Questions About Steak and Risotto

Q: What type of steak is best for this recipe?

The best type of steak for this recipe is a high-quality cut of beef that’s at least 1 inch thick. I prefer using ribeye or strip loin, as they’re tender and flavorful.

Q: Can I use leftover steak in this recipe?

Yes, you can definitely use leftover steak in this recipe. Simply reheat it before adding it to the risotto.

Q: How do I store leftover risotto?

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it by adding a little bit of water or broth before microwaving.

Q: Can I make the risotto ahead of time?

Yes, you can make the risotto ahead of time by cooking it until it’s almost fully set, then refrigerating or freezing it until you’re ready to serve.

Q: What if I don’t have Arborio rice?

You can substitute Arborio rice with another short-grain rice variety, such as Carnaroli or Vialone Nano.

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