Prepare to embark on a mouthwatering journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This Red Wine Risotto Steak is not just a meal—it's a passionate dance of flavors that will make your taste buds sing and your dinner guests swoon. Imagine creamy, luxurious risotto infused with rich red wine, perfectly complemented by a succulent, perfectly seared steak that melts in your mouth. Whether you're looking to impress a special someone or simply treat yourself to a restaurant-quality meal at home, this recipe is your ticket to culinary bliss.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 cup Arborio rice
- 1/2 cup red wine
- 4 cups chicken broth
- 1/2 onion, chopped
- 1/2 cup Parmesan cheese, grated
- 2 steaks
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat steaks dry with paper towels and season generously with salt and pepper on both sides.
- In a medium saucepan, warm chicken broth over low heat and keep it simmering. This ensures the broth is hot when added to the risotto.
- Heat 1 tablespoon olive oil in a large heavy-bottomed pan over medium heat. Sauté chopped onions until translucent and soft, approximately 3-4 minutes.
- Add Arborio rice to the pan and toast for 2 minutes, stirring constantly to coat each grain with oil and prevent burning.
- Pour in red wine and stir until the liquid is almost completely absorbed by the rice, creating a rich, aromatic base.
- Begin adding hot chicken broth one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding more, which helps release the rice's natural starches.
- In a separate skillet, heat remaining olive oil over high heat. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
- Continue adding broth to risotto and stirring for approximately 18-20 minutes until rice is creamy and al dente.
- Remove risotto from heat and stir in grated Parmesan cheese, creating a smooth and creamy texture.
- Let steaks rest for 5-7 minutes after cooking to retain juices. Slice against the grain.
- Plate risotto, top with sliced steak, and garnish with additional Parmesan if desired. Serve immediately.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even searing and optimal tenderness.
- Rice Matters: Use authentic Arborio rice for the creamiest risotto texture. Avoid rinsing the rice to preserve its crucial starch content.
- Wine Selection: Choose a medium-bodied red wine like Cabernet Sauvignon or Merlot that you'd enjoy drinking—the flavor will concentrate in the risotto.
- Stirring Technique: Constant stirring is crucial for releasing the rice's starches and creating that signature creamy risotto consistency.
- Broth Temperature: Keep your chicken broth simmering and add it gradually to maintain the risotto's temperature and smooth texture.
- Steak Resting: Always let your steak rest after cooking to allow juices to redistribute, ensuring a juicier, more flavorful cut.
- Timing is Everything: Start your risotto first, as it requires more continuous attention, and time your steak cooking to finish simultaneously.
- Cheese Finale: Add Parmesan cheese off the heat to prevent separation and achieve a silky, luxurious finish.
Nutrition Facts
Calories: 834kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 130mg
