Steak Strip Marsala Risotto

with parmesan, tomatoes, and mushrooms

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

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.

In Your Box (serves 2)

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

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

  • Step 1 - Prepare the Ingredients

    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

    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.

  • Step 3 - Finish the Risotto

    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.

  • Step 4 - Sear the Steak

    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.

  • Step 5 - Cook Mushrooms and Finish Dish

    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!

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