Steak with blue cheese risotto 🥩🧀
Steak with blue cheese risotto 🥩🧀

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, steak with blue cheese risotto 🥩🧀. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Stir in the blue cheese and season with salt and pepper. While you are working on your risotto, heat a grill pan over medium-high heat. Season steak with salt and pepper.

Steak with blue cheese risotto 🥩🧀 is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Steak with blue cheese risotto 🥩🧀 is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook steak with blue cheese risotto 🥩🧀 using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Steak with blue cheese risotto 🥩🧀:
  1. Take 2 sirloin steak 🥩
  2. Prepare 200 g risotto rice 🍚
  3. Make ready 800 ml chicken stock
  4. Make ready 1 onion
  5. Make ready 60 g butter
  6. Make ready 100 g Saint Agur blue cheese 🧀
  7. Make ready Handful fresh parsley

Flecked with prosciutto, peas, mushrooms and onions, Creamy Blue Cheese Risotto is a traditional Italian rice dish. Our blue cheese risotto is also flavored with garlic and Parmesan for a great Mediterranean flavor. Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top each steak with a generous amount of the butter mixture.

Instructions to make Steak with blue cheese risotto 🥩🧀:
  1. Prep your ingredients. You will also need two large frying pans and a wooden spoon
  2. Finely chop the onions
  3. Add the butter and the onions to the pan and cook for 10 mins until soften
  4. Add the risotto rice and stir. Gradually add a quarter of the stock at a time, stirring occasionally. And topping up with more stock as it absorbs.
  5. Meanwhile put the other frying pan on a high heat adding a little oil or butter. And fry the steaks for 2 mins each side (medium rare).
  6. When most of the stock has absorbed in the risotto add the blue cheese and chopped parsley. Stir until thick and creamy.
  7. Leave the steak to rest for 4 mins on a chopping board while you plate up the risotto.
  8. Slice the steak thinly and place onto the risotto with a sprinkling of parsley. ENJOY

Chill the remaining butter for another time. (Try the butter mixture tossed with hot cooked vegetables). Sprinkle steaks with salt and pepper to taste. Toss a dab of butter in the pan (or a spritz of oil). Remove meat from heat, let stand a few minutes. Serve with oven-roasted potato wedges or whole baked potatoes.

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