Steak Risotto Recipe: 4 Tips for Making the Dish

• 5 cups chicken broth (or chicken stock or vegetable stock)
• 1 tablespoon unsalted butter or olive oil
• ⅓ cup finely chopped shallots or yellow onion
• ½ teaspoon minced garlic (about 1 garlic clove)
• 1 cup Arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• 1 pound skirt steak (or any steak cut you desire, though the cooking time will vary)
• 1 cup finely grated Parmesan cheese, divided
• Freshly ground black pepper, to taste
• Chives (chopped, for garnish)

1. 1

   Prepare your steak. Pat the steak dry with paper towels, and season it generously with salt and pepper. Let rest at room temperature while you prepare the other ingredients.

2. 2

   In a medium saucepan over medium heat, bring broth to a low boil, then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.

3. 3

   In a large skillet or Dutch oven, heat the butter over medium-low, then add the shallots and cook until softened and translucent, about 4 minutes.

4. 4

   Add the garlic and stir continuously until fragrant, about 30–60 seconds.

5. 5

   Add rice to the shallot-garlic mixture, season with salt, and stir to combine. Continue stirring until rice becomes well coated and translucent, 2–5 minutes.

6. 6

   Add about ½ cup warm broth and a splash of wine to the rice mixture. Stir often, until the rice has fully absorbed the liquid. Add the remaining broth in ½-cup increments, following each addition with a splash of wine and allowing the rice to absorb liquid between additions, until rice is al dente, about 25–35 minutes. (You may not need all of the liquid.)

7. 7

   As the rice is cooking, sear your steak. Rub the steak with a light coat of oil and preheat a cast-iron or steel pan over medium-high heat. Cook the steak until a deep brown crust forms, about 2–3 minutes per side (depending on your desired doneness). Let the steak rest for 10 minutes and slice into thin strips against the grain on a cutting board.

8. 8

   Remove the risotto pan from heat and add ½ cup cheese and pepper, stirring to combine. Cover and allow to rest 5 minutes.

9. 9

   Serve the risotto with additional cheese and top with sliced skirt steak. Garnish with chives.

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