Meal Kit

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

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 you!
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.

In Your Box (serves 2)

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

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
    799
  • Carbohydrates
    67g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1635mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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

Customize It Instructions

  • If using 20 oz. steak strips, follow same instructions, cooking in batches if necessary until steak strips reach a minimum internal temperature of 145 degrees.

  • If using ground beef, follow same instructions as steak strips in Steps 4 and 5, cooking with seasoning blend, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  • If using diced chicken, follow same instructions as steak strips in Steps 1, 4, and 5, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.

  • If adding on bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Add to recipe as desired.

  1. 1

    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.

  2. 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.

  3. 3

    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.

  4. 4

    Sear the Steak Strips

    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. Steak strips will finish cooking in a later step. Keep pan over medium-high heat.

  5. 5

    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), 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 strip mixture and garnishing with reserved Parmesan and green onions. Bon appétit!

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