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
A note about serious food allergies
These are the kinds of mushrooms that talked in class. They smoked, they drank… they rode motorcycles without helmets, taking Dead Man's Curve nearly parallel to the ground. These are some wild, wild mushrooms we're serving up to you, combined with meaty steak, rich and buttery pine nuts, chives, Asiago, and a burst of lemon at the end. Can a mere risotto contain such crazy? This one can. Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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.
You Will Need
Heat-Safe Mixing Bowl
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Place porcini mushrooms in a heat-safe bowl and cover with warm water. Set aside, 5 minutes.
While porcinis soak, mince chives.
After five minutes, remove porcini mushrooms from water and coarsely chop.
Separate steak strips into a single layer and pat dry. Season all over with half the garlic salt (reserve remaining for risotto) and a pinch of pepper.
[BETA: no quartered mushrooms]
Start the Risotto
Place a medium pot over medium-high heat.
Add 2 tsp. olive oil and rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Finish the Risotto
Add 1 cup boiling water from other medium 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 Asiago, chives (reserve a pinch of both for garnish), butter, remaining garlic salt, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.
Cook the Steak Strips and Mushrooms
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips, porcini mushrooms, and cremini mushrooms to hot pan. Stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Add demi-glace and ¼ cup water. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner. Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, placing steak strips and mushrooms on risotto and garnishing with pine nuts, reserved Asiago, and reserved chives. Bon appétit!
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