Meal Kit
Steak Strip Marsala Risotto
with tomato and mushrooms
Prep & Cook Time: 40-50 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Madla
Nothing is better for a filling dinner than a big bowl of risotto, a creamy creation for which we have Italy to thank. 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)
- 10 oz. Steak Strips
- ¾ cup Arborio Rice
- 1 Roma Tomato
- 4 oz. Cremini Mushrooms
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2 oz. Grated Parmesan
- 1 oz. Marsala Cooking Wine
- 2 Green Onions
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2 tsp. Beef Flavor Demi-Glace Concentrate
- 1½ tsp. Pot Roast Seasoning
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.
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Nutrition (per serving) lPEGm0OK
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Calories800
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Carbohydrates69g
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Fat37g
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Protein47g
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Sodium1540mg
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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Core tomato and cut into 1/4" dice.Trim and thinly slice green onions.Separate steak strips into a single layer and pat dry. Coarsely chop, if desired. Season all over with seasoning blend. -
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 Finish the Risotto
Add 1 cup boiling water from other medium pot and 1/4 tsp. salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 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 cheese (reserve a pinch for garnish). Cover and set aside. -
4 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 steak strips to a plate. Steak strips will finish cooking in a later step. Keep pan over medium-high heat. -
5 Cook Mushrooms and Finish Dish
Add 2 tsp. olive oil, mushrooms, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-5 minutes.
Add Marsala wine, demi-glace, 1/4 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 cheese and green onions. Bon appétit!
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