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
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 releases starches, a key for creamy risotto, and allows for even cooking of the rice.
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
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
Cut mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Trim and thinly slice green onions.
Separate steak strips into a single layer and pat dry. Season all over with seasoning blend.
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.
Finish the Risotto
Add 1 cup boiling water from other pot 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 from other pot 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. Stir in Parmesan (reserve a pinch for garnish). Cover and set aside.
Sear the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips and a pinch of salt to hot pan and stir occasionally until browned, 2-4 minutes.
Transfer steaks strips to a plate. Steak strips will finish cooking in a later step. Keep pan over medium-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, demi-glace, ¼ cup water, tomatoes, remaining green onions (reserve a pinch for garnish), and steak strips and any accumulated juices. Stir occasionally until steak strips reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping risotto with steak strip mixture and garnishing with reserved Parmesan and green onions. Bon appétit!
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