Steak Strip Marsala Risotto

with Parmesan, tomatoes, and mushrooms

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 1½ tsp. Pot Roast Seasoning
  • 4 oz. Cremini Mushrooms
  • 1 Roma Tomato
  • 1 fl. oz. Marsala Wine
  • Info
    2 tsp. Beef Demi-Glace
  • 2 Green Onions
  • Info
    2 oz. Grated Parmesan
  • ¾ cup Arborio Rice
  • Nutrition (per serving)

  • Calories
    730
  • Carbohydrates
    53g
  • Fat
    31g
  • Protein
    47g
  • Sodium
    1493mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Start the Risotto
    2

    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 to hot pot). Stir occasionally until rice is toasted, 1-2 minutes.

  • Step 3 - Finish the Risotto
    3

    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 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. Add Parmesan (reserve a pinch for garnish) and stir to combine. Cover and set aside.

  • Step 4 - Sear the Steak
    4

    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 from burner. Remove steaks strips to a plate. Reserve pan; no need to wipe clean.

  • Step 5 - Cook Mushrooms and Finish Dish
    5

    Cook Mushrooms and Finish Dish

    Return pan used to sear steak to high heat and add 2 tsp. olive oil. Add mushrooms, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, 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. Remove from burner. Plate dish as pictured on front of card, topping risotto with steak strips and mushrooms and garnishing with reserved Parmesan and reserved green onions. Bon appétit!