Restaurant night in, creamy risotto, rosy steak, pan butter

≈ $8.01/serving$9.60at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• steak400 g
• arborio rice1 cup
• beef stock1 carton
• yellow onion1 ea
• parmesan cheesea big handful, grated
• butter3 tbsp
• olive oil4 tsp
• thymea few sprigs
• spring mix2 handfuls
• lemon1 ea

Method

1Set up

• •Take the steak out of the fridge and pat it dry with paper towel.
• •Salt the steak generously on both sides and leave it 30 minutes to come to room temperature.
• •Warm the beef stock in a small pot and hold it at a bare simmer.
• •Dice the onion fine.
• •Grate the parmesan.

2Start the risotto

• •Melt 1 tbsp of the butter with half of the olive oil in a wide pot over medium heat.
• •Soften the onion 4 minutes until translucent.
• •Add the rice and stir 2 minutes until the grains turn translucent at the edges and smell toasty.

3Ladle and stir

• •Add the hot beef stock one ladleful at a time, stirring often.
• •Add the next ladle only when the last has been absorbed, about 18 to 20 minutes total.
• •Taste the rice at 18 minutes; it should be creamy and flowing with a faint bite at the centre.

4Sear the steak

• •Heat a heavy pan with the remaining olive oil over high heat until it is smoking hot.
• •Sear the steak 3 to 4 minutes per side for medium-rare (a thermometer reads 125 to 130F).
• •Add 1 tbsp of the butter and the thyme for the last minute and spoon the foaming butter over the steak.
• •Rest the steak 8 minutes before slicing.

5Finish and plate

• •Off the heat, beat the last tbsp of butter and the parmesan into the risotto.
• •Season the risotto with salt to taste.
• •Spoon the risotto into wide bowls.
• •Slice the steak thick against the grain, lay it over the risotto and pour the resting juices on top.
• •Toss the greens with a squeeze of lemon and a pinch of salt, and serve alongside.