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.

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.

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.

Place a large non-stick pan over medium-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.

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), steak strips and any accumulated juices, and a pinch of salt. Stir occasionally until warmed through and steak reaches 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 strips and mushrooms and garnishing with reserved Parmesan and green onions. Bon appétit!