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Steak and Mushroom Risotto - Private Chef Stephen Ormsby's Recipe

Ingredients

Instructions

  1. Sauté Sirloin over med high heat with olive oil until well browned
  2. Remove from pan and add mushrooms and sauté until tender
  3. Reduce pan to medium low heat and add shallots and 2 tb butter and sweat until translucent
  4. Increase to medium heat, stir in arborio rice and toast for 2-3 minutes
  5. Pour wine and simmer, stirring frequently until absorbed
  6. Add chicken stock in 1/4 cup increments until fully absorbed before adding more, stirring constantly
  7. Continue for 15 minutes or until arborio rice is "al dente."
  8. Stir in Sirloin, remaining butter and parmesan until heated through
  9. Enjoy
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