Nothing is better on a cool October night than a big bowl of risotto, a creamy creation we have Italy to thank for. Also from Italy (well, Sicily) is Marsala wine, a sweet fortified wine used in such Italian favorites as, well, Chicken Marsala. It adds a lovely rich flavor to the umami-packed mushrooms, which in turn combine with steak strips and tomatoes for the perfect topping for risotto. Did we say nothing was better on a cool October night? We mean any night.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Trim and thinly slice green onions.
Pat steak strips dry, and season with pot roast seasoning.
Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and half the green onions (reserve remaining for mushrooms). Stir occasionally until rice is toasted, 1-2 minutes.
Finish the Risotto
Add 1 cup boiling water and ¼ tsp. 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 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. Add Parmesan (reserve a pinch for garnish) and stir to combine. Cover and set aside.
Sear the Steak
Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until browned, 2-4 minutes.
Remove steaks strips to a plate. Keep pan over high heat.
Cook Mushrooms and Finish Dish
Add 2 tsp. olive oil, mushrooms, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-5 minutes.
Add wine, beef demi-glace, ¼ cup water, tomatoes, remaining green onions (reserve a pinch for garnish), steak strips and any accumulated juices, and a pinch of salt. Stir until warmed through, 3-4 minutes.
Plate dish as pictured on front of card, topping risotto with steak strips and mushrooms and garnishing with reserved Parmesan and green onions. Bon appétit!