Culinary Collection

Steak and Porcini Mushroom Risotto

with broccolini and tomatoes

Prep & Cook Time: 45-55 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)

  • Info
    1 oz. Shredded Parmesan Cheese
  • 10 oz. Steak Strips
  • ½ cup Arborio Rice
  • Info
    2 oz. Light Cream Cheese
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • ½ tsp. Garlic Salt
  • 4 oz. Cremini Mushrooms
  • ¼ oz. Dried Porcini Mushrooms
  • 4 oz. Broccolini
  • 1 Roma Tomato

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    Coarsely chop porcini mushrooms. Trim bottom end from broccolini and cut into 1" lengths. Cut cremini mushrooms into ¼" slices. Core tomato and cut into ¼" dice. Separate steak strips into a single layer and pat dry.

  2. 2

    Cook Mushrooms and Start Risotto

    Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add cremini mushrooms to hot pot and stir occasionally until browned and tender, 3-4 minutes. Add rice and stir occasionally until rice becomes lightly toasted and opaque, 1-2 minutes. Stir in porcini mushrooms.

  3. 3

    Finish the Risotto

    Add 1 cup boiling water from other pot and garlic salt 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 combined. Cover and set aside.

  4. 4

    Start the Steak Mixture

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steak strips to a plate. Rest, 3 minutes. Reserve pan, no need to wipe clean.

  5. 5

    Finish Steak Mixture and Finish Dish

    Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil. Add broccolini to hot pan and stir occasionally until beginning to soften, 3-5 minutes. Add tomato, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until broccolini is tender, 2-3 minutes. Stir in steak strips and any accumulated juices and demi-glace. Cook until heated through, 1-2 minutes. Remove from burner Plate dish as pictured on front of card, topping risotto with steak mixture and garnishing with Parmesan. Bon appétit!

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