Tuesday, July 03, 2007

Steak Risotto

Another mirage of veggies-- I was surprised how good this was. It had the distinct texture and flavor of vegetable-beef stew, captured in a creamy rice dish. Simple. Add a single small tomato (diced) at the very end, if you wish.. I didn't have one on hand.



Serves 2
35 minutes
-large saucepan
Quick and simple.

INGREDIENTS
1/4 to 1/2 lb. thick-cut tender beef steak (-OR- lamb), uncooked
1 medium white onion
1 tbsp. olive oil
1/2 c. uncooked Aborio rice
1 (14 oz) can Swanson Natural Goodness Chicken (or veggie) broth
1/2 c. fresh snap peas
1 ear fresh corn, cut off the cob -OR-- 1/2 of a (15 oz) can Del Monte corn
1/2 tsp. ground sage
1 tsp. white pepper-- black would work, too

DIRECTIONS
1. Wash off steak and place in large saucepan. Cut into 1 inch cubes and begin cooking over medium heat. Brown the meat.. takes ~5 minutes.
2. Quickly, while the meat is heating, coarsely chop up the white onion. When the steak is browned (outside no longer pink), add in the cut white onion. Also mix in the olive oil and Aborio rice. Stir well to coat the rice with oil.
3. Continue cooking the meat and 'tanning' the rice for another 5 minutes; stir frequently.. don't let the rice burn. When the rice forms a white 'dot' in the middle of each grain, it's time to add the broth (the onions should begin to be translucent).
4. Stir in 1/3rd of the broth when rice is ready. Mix well, but let the rice begin to simmer slowly. Continue stirring frequently.. the rice will soak up all the broth (takes another 5 minutes). Once there is no longer any 'liquid' broth in the pan, temporarily turn down the heat and quickly wash and remove the ends from the fresh snap peas.
5. Add in another 1/3rd can of broth along with your prepared snap peas. Return the heat to 'medium'. Simmer the rice/meat/pea mixture for another 5 minutes, or until the broth is soaked up.
6. Add in the remaining broth and fresh (or canned) corn. Sprinkle with sage and white pepper. Cook, stirring occasionally, still gently simmering until the broth becomes a thicker sauce ~ 5 minutes. Rice should be tender, but not mushy. Snap peas should be crisp-tender. Remove from heat and serve warm.

2 comments:

mrs.naramor said...

I love your recipes! This one looks really great.

a.c.e. said...

Mrs. Naramor-
Thanks for leaving a message.
I enjoy stopping by your snuggery! I like how your recipes are practical (and look so good).
Ashley