Core tomato and coarsely chop.
Trim and thinly slice green onions.
Shuck corn, rinse, and remove kernels from cob.
Pat steak strips dry, and season with pot roast seasoning and a pinch of salt and pepper.
Begin 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), ¼ tsp. salt, and a pinch of pepper. Stir occasionally until corn starts to brown, 2-3 minutes.
Add rice and stir occasionally until toasted, 1-2 minutes.
Finish the RIsotto
Add 1 cup boiling water to pot with rice. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.
Add another ½ cup water and stir constantly until nearly all absorbed.
Repeat this process, stirring constantly, 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. Add Parmesan, sour cream, ½ tsp. salt, and a pinch of pepper. Stir to combine.
Cook the Steak Strips
After risotto has cooked for 12 minutes, 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. Cook until tomatoes break down and sauce thickens, 2-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing steak strips on top of risotto and garnishing with remaining green onions. Bon appétit!