Halve and peel onion. Cut halves into ¼" slices. Place a medium pot over medium heat and add 2 tsp. olive oil. Add onion to hot pot and stir occasionally until browned, 10-13 minutes. If pot becomes dry, add water, 1 Tbsp. at a time. Remove from burner. Set aside. While onion cooks, mince parsley, leaves and steams. In a mixing bowl, combine pesto and garlic aioli. Set aside. Pat steaks dry, and season both sides with a pinch of salt and pepper.

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

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 cream cheese, ¼ tsp. salt, and ¼ tsp. pepper until melted and combined.

Turn broiler on high. Let heat, 5 minutes. Transfer risotto to prepared casserole dish. Top evenly with Gruyere cheese, panko, and 2 tsp. olive oil. Place under hot broiler and cook until browned and crispy, 2-5 minutes. Don't text and broil! Keep an eye on the risotto as it may burn easily. Top broiled risotto with parsley.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Remove steaks to a cutting board and rest, 3 minutes. After resting, slice into ½" slices, if desired. Plate dish as pictured on front of card, topping steak with garlic-tomato aioli. Bon appétit!