Nothing is better for a filling dinner 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. Tip: Constantly stirring risotto does more than just give your arm a good workout. Stirring release starches, a key for creamy risotto, and allows for even cooking of the rice.
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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 all over with pot roast seasoning.
If using flank steak, follow same instructions. If using ground beef, combine 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.
If using flank steak or ground beef, follow same instructions.
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 Marsala 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!
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