Creamy Steak Rosé Risotto
The Ultimate Rosé Risotto Recipe with Steak: Delicious and Protein-Rich
Elevate your rosé pasta sauce by topping it with a perfectly cooked steak for an even more delicious meal. It’s a great way to ensure you’re getting a good dose of protein too.
Key Ingredients- 1 cup Rosé pasta sauce (200ml)
- 5 cloves garlic
- 1/3 medium onion
- 1 shiitake mushroom
- 1 cup water (200ml)
- 2/3 bowl cooked rice (approx. 130g)
- 1 steak cut of beef (150-200g)
- Pinch of herb salt
- 1 Tbsp grated Parmesan cheese
- Pinch of dried parsley
- Olive oil
Cooking Instructions
Step 1
Begin by patting your steak dry with paper towels to remove excess moisture. Generously season both sides with herb salt and let it rest for 10 minutes to allow the flavors to penetrate the meat.
Step 2
Wash the shiitake mushroom thoroughly under running water. Slice it thinly into strips. This will help its flavor infuse beautifully into the risotto.
Step 3
Peel and thinly slice the garlic cloves. Slicing them thinly will ensure their aromatic essence is well released into the dish.
Step 4
Peel and finely mince the onion. Finely dicing the onion will allow it to meld seamlessly with the sauce, contributing to a smooth texture.
Step 5
Heat 1-2 tablespoons of olive oil in a wide pan over medium-low heat. Add the sliced garlic, shiitake mushrooms, and minced onion. Sauté gently until fragrant, being careful not to burn the ingredients. This step is crucial for developing the sweetness and aroma of the vegetables.
Step 6
Once the vegetables become translucent and tender, pour in 1 cup (200ml) of water and bring to a simmer over medium heat. Let it cook for a few minutes to allow the vegetable flavors to meld with the liquid.
Step 7
As soon as the liquid begins to boil, add 1 cup (200ml) of rosé pasta sauce and stir well to combine. The rich flavor of the rosé sauce will form the base of your risotto.
Step 8
Next, add 2/3 bowl (approx. 130g) of cooked rice. Continue to cook over medium heat for about 3 minutes, stirring constantly with a spatula to break down the rice grains. Stirring continuously prevents the rice from clumping and is key to achieving a creamy risotto texture.
Step 9
When the risotto has reduced to your desired consistency, stir in 1 tablespoon of grated Parmesan cheese. The seasoning from the rosé sauce is usually sufficient, so no additional salt is typically needed. Once it thickens slightly, your delicious rosé risotto is ready.
Step 10
While the risotto is cooking, heat a separate pan with a little olive oil. Place the seasoned steak in the hot pan and sear for about 2 minutes per side over high heat. You can adjust the cooking time to 2-3 minutes per side depending on your preferred level of doneness, aiming for a crisp exterior and a juicy interior.
Step 11
Serve the creamy rosé risotto on a warm plate. Slice the seared steak and arrange it on top of the risotto. A sprinkle of dried parsley can be added for garnish. Enjoy this delightful combination of creamy risotto and succulent steak – they are truly wonderful together!
