Meal Kit
Black & Blue Steakhouse Risotto
with mushrooms
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Patrick Le Beau
Rich and deep flavors abound in this classic risotto. Steak and blue cheese is such a classic pairing, we're tempted not to say much more other than it's here and as fabulous as always. Mushrooms and nutty Parmesan add even more umami depth to this creamy dinner. We've also crammed in some healthy spinach and sweet caramelized onions. This meal is an embarrassment of riches.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Cremini Mushrooms
- 3⅗ oz. Arborio Rice
- 2 Green Onions
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1 oz. Blue Cheese Crumbles
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1 oz. Shredded Parmesan Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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0.35 oz. Butter
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories760
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Carbohydrates54g
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Net Carbs53g
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Fat43g
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Protein42g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Quarter mushrooms.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Separate steak strips into a single layer, pat dry, and coarsely chop. Season all over with a pinch of salt and pepper. -
2 Start the Risotto
Place a medium pot over medium-high heat. Add 2 tsp. olive oil and rice to hot pot. Stir occasionally until toasted, 1-2 minutes.
Add 1 cup boiling water from small pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Cover and set aside. -
3 Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until softened and browned, 8-10 minutes.Transfer mushroom to a plate. Wipe pan clean and reserve. -
4 Cook the Steak Strips
Return pan used to cook mushrooms to medium-high heat and add 2 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Cook undisturbed until starting to brown, 3-4 minutes.Add demi-glace, 1 Tbsp. water, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until sauce has thickened slightly, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
5 Finish Risotto and Finish Dish
Place pot with risotto over low heat and add Parmesan, half the mushrooms (reserve remaining for garnish), butter, and 1/4 tsp. salt. Stir constantly until butter melts, 2-3 minutes.
Remove from burner. If risotto is stiff, add water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping risotto with remaining mushrooms and steak strips and garnishing with green portions of green onions and blue cheese (to taste). Bon appétit!
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