Product Flavor: Entrees, Wild Mushroom & Sage
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Mushroom and Sage Steak Risotto
Ingredients
Scale
- 6 T Pinehurst Olive Oil Co. Wild Mushroom and Sage Olive Oil
- 2–3 pieces of Filet (or steak of choice)
- 8 oz. Thickly Sliced Mushrooms
- 4 cloves of garlic, minced
- 1 tsp marjoram
- ½ tsp salt
- ½ tsp pepper
- 1 large lemon, both the juice and zest
- 1 ½ cups uncooked Arborio Rice
- 1 32 oz. carton of beef stock
- ½ cup heavy cream or half and half
- ¼ cup grated parmesan cheese
Instructions
- Season both sides of the steak with salt and pepper.
- Heat large pot to medium heat.
- Add 4 T Mushroom and Sage Olive Oil, mushrooms, minced garlic, marjoram, salt and pepper. Stir and cook for about 5 minutes. Add lemon zest and lemon juice and continue to cook for 5 minutes, uncovered.
- Add rice and cook for 1 minute, stirring constantly.
- Add beef stock and turn up the heat. Bring to and almost boil, stirring frequently.
- Turn heat back down to medium after about 2 minutes. Cook for 10 minutes, stirring continuously to make sure the rice doesn’t stick to the bottom of the pot.
- Turn the heat to medium-low and cook for an additional 5 minutes, stirring frequently. Make sure the liquid has soaked into the rice and the Risotto is fully cooked to your preferences. Adjust cooking time and add water if needed.
- Remove from heat, add the cream and parmesan cheese and stir to combine.
- Cover and let sit while cooking the steaks. Heat a cast iron skillet over medium-high heat. Add 2 T Mushroom and Sage Olive Oil and warm.
- Sear both sides of the steak in the skillet. Depending on thickness of steak and your desired doneness. We cooked ours for about 3-4 minutes per side.
- Stir the risotto one more time, add a serving to each dish and top with the steak. Garnish with fresh herbs as desired. Enjoy!