| first the steak |
1 lb steak, cut into bite-size strips
1 tbsp hearty beef blend
¼ cup of your favorite bourbon
1 tbsp olive oil
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- Blend all ingredients in a plastic or glass bowl and marinate for an hour.
- Drain and reserve marinade.
- In a large skillet, quickly brown the meat in a small amount of olive oil, then remove from pan.
- Do not overcook. This is steak and you do not want it well done. The meat will cook a bit more when added back to the risotto.
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| then the rice |
1½ cups Risotto or Arborio rice
reserved marinade
6 cups hot beef stock
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- Add risotto to the skillet, stirring constantly, and cook until it starts to become translucent.
- Add reserve marinade and stir in.
- When marinade is absorbed, start adding beef stock about a cup at a time.
- Stirring constantly over med-high heat, add more stock as it is absorbed.
- Continue until the last addition of beef stock is almost completely absorbed.
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| finishing touches |
½ cup hard cheese grated (parmesan, romano, monchego, etc)
¼ cup mayonnaise
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- Add in grated cheese and mix until well blended.
- Remove from heat and add in cooked steak, mixing well.
- Add mayonnaise and stir until thoroughly blended.
- Let sit 5 minutes before serving. Serves 4
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