Comfort is the name of the game here. Not comfort 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.
Remove husk from corn, rinse, and remove kernels from cob.
Trim and thinly slice green onions.
Core tomato and coarsely chop.
Pat steak strips dry, and season with pot roast seasoning and a pinch of salt and pepper.
Begin the Risotto
Place another medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add corn, half the green onions (reserve remaining for garnish), 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 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. Add Parmesan, sour cream, ½ tsp. salt, and a pinch of pepper. Stir to combine, then 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. 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!