Comfort is the name of the game here. Not comfort as in “favorite pair of sweatpants” or “reading a dog-eared book by a roaring fire.” (Although both those sound very comfortable!) No, we mean comfort food supreme: flavors that join together for a meal that soothes and satiates in equal measure. Sweet corn, seasoned steak strips, and warm tomatoes combined with creamy risotto makes for forkful after forkful of top-notch relaxation. Can anyone top us in the comfort game? We don't think so.Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions.
Core tomato and coarsely chop.
Separate steak strips into a single layer and pat dry. Season with pot roast seasoning and a pinch of salt and pepper.
If using flank steak, follow same instructions and season same amount. If using chicken, pat dry and cut into 1" dice on a separate cutting board. Season all over same amount. If using ground pork, season same amount.
Start the Risotto
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add corn, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes.
Add rice and stir occasionally until rice is toasted, 1-2 minutes.
Finish the Risotto
Add 1 cup boiling water from small pot 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 again 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, sour cream, ½ tsp. salt, and a pinch of pepper until combined. Cover and set aside.
Cook 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, 3-4 minutes.
Add ¼ cup water, tomatoes, demi-glace, and a pinch of pepper. Stir occasionally until tomatoes break down and sauce thickens, 2-4 minutes.
Remove from burner.
If using flank steak, follow same instructions and cook the same amount of time until no pink remains. If using chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, only use 1 tsp. olive oil and follow same instructions, breaking into small pieces with a spoon until no pink remains, 4-6 minutes.
Finish the Dish
Plate dish as pictured on front of card, placing steak strips on risotto and garnishing with remaining green onions. Bon appétit!
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