Ribeye Steak and Mushroom Risotto Recipe

Ingredients

• salt and ground black pepper to taste
• 2 (8 ounce) boneless rib-eye steaks
• 1 tablespoon canola oil
• 3 tablespoons olive oil, divided
• 1 (16 ounce) package white mushrooms, thinly sliced
• 1 (16 ounce) package cremini mushrooms, thinly sliced
• 3 shallots, diced
• 3 cloves garlic, minced
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 6 cups low-sodium chicken broth, divided
• 0.25 cup butter
• 2 tablespoons finely chopped fresh chives
• sea salt to taste
• freshly ground black pepper to taste

Instructions

1. Preheat your sous vide cooker to 132°F (56°C) following the manufacturer's directions.
2. Season the ribeye steaks with salt and pepper, then seal them in a vacuum-sealed or heavy-duty freezer bag. Place the bag in the water bath and set the timer for 2 hours.
3. Remove the steaks from the bag and place them on a plate lined with paper towels. Pat both sides carefully until dry.
4. Heat canola oil in a heavy skillet over medium-high heat until it begins to smoke. Add the steaks and cook, flipping every 15 to 30 seconds, until nicely browned on both sides (about 90 seconds total). Transfer the steaks to a plate and let them rest for 10 minutes before slicing thinly against the grain.
5. In a large, heavy saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the white mushrooms and cremini mushrooms and cook until softened, approximately 3 minutes. Transfer the mushrooms and their liquid to a bowl.
6. Heat the remaining tablespoon of olive oil in the same saucepan over medium-low heat. Add the shallots and garlic. Cook, stirring frequently, until the shallots are tender (about 3 minutes). Add the Arborio rice and increase the heat to medium. Cook and stir until the rice is pale golden with nearly translucent edges, around 3 to 4 minutes.
7. Pour the white wine into the rice mixture and cook, stirring constantly, until fully absorbed (about 6 minutes). Add 1/2 cup of chicken broth and stir until absorbed (about 3 minutes). Continue adding the remaining broth, 1/2 cup at a time, stirring the risotto continuously until the liquid is absorbed and the rice is tender but still firm to the bite, around 15 to 20 minutes.
8. Remove the risotto from the heat. Stir in the mushrooms with their liquid, butter, chives, sea salt, and freshly ground black pepper. Plate the risotto and arrange sliced ribeye steak on top.

Nutrition

• Calories: 549 kcal
• Fat Content: 25 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 305 mg
• Protein Content: 22 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g