Meal Kit
Culinary Collection
Truffled Beef atop Creamy Risotto
with balsamic greens
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Steak Strips
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
- 2 oz. Spring Mix
- 1 Shallot
- 1 fl. oz. White Cooking Wine
- 1 oz. Shredded Parmesan Cheese
- ⅘ oz. Truffle Butter
- ½ oz. Balsamic Vinaigrette
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
- 1 tsp. Garlic Pepper
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)
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Calories840
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Carbohydrates76g
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Net Carbs73g
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Fat40g
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Protein40g
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Sodium1880mg
Recipe Steps
You Will Need
- Butter
- Salt
- Olive Oil
- 2 Medium Pots
- 1 Mixing Bowl
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Mince chives.Peel and finely chop shallot.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with garlic pepper and 1/4 tsp. salt. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add shallots to hot pot. Stir often until softened and slightly browed, 2-3 minutes.Add rice and cooking wine. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water, mirepoix base, and 1/4 tsp. salt. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add 1/2 cup boiling water to hot pot with rice. 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, 2 Tbsp. plain butter, and 1/4 tsp. salt until combined. Set aside and cover. -
4 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Stir in truffle butter (to taste) until combined. Rest, 3 minutes.While steak strips cook, continue recipe. -
5 Assemble Salad and Finish Dish
In a mixing bowl, combine spring mix, tomatoes, balsamic vinaigrette, 1 tsp. olive oil, and a pinch of salt.
Plate dish as pictured on front of card, topping risotto with steak strips and chives. Bon appétit!
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