Culinary Collection

Roasted Garlic Steak Strips and Black Truffle Butter Risotto

with shiitake mushrooms

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Onion Salt
  • 2 tsp. Mirepoix Base
  • ½ oz. Baby Spinach
  • 1 Roma Tomato
  • 2 Garlic Cloves
  • 3 oz. Shiitake Mushrooms
  • Info
    1 oz. Black Truffle Butter
  • ¾ cup Arborio Rice
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    760
  • Carbohydrates
    63g
  • Fat
    41g
  • Protein
    36g
  • Sodium
    1301mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 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
  1. 1

    Prepare the Ingredients

    Core tomato and cut into ½" dice. Coarsely chop spinach. Cut mushrooms into ¼" slices. Mince garlic. Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.

  2. 2

    Start the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from other pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  3. 3

    Finish the Risotto

    Add ½ cup boiling water 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. Stir in spinach, truffle butter, and onion salt (reserve a pinch for mushrooms) until combined. Cover and set aside.

  4. 4

    Cook the Steak

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  5. 5

    Cook Mushrooms and Finish Dish

    Return pan used to cook steak to medium-high heat and add 2 tsp olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned, 3-4 minutes. Add garlic, mirepoix base, remaining onion salt, and 2 Tbsp. water. Bring to a simmer. Once simmering, remove from burner and stir in tomato and steak strips. Plate dish as pictured on front of card, topping risotto with steak strips and vegetables. Bon appétit!

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