Steak with blue cheese risotto 🥩🧀
Steak with blue cheese risotto 🥩🧀

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, steak with blue cheese risotto 🥩🧀. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Turn off heat and stir in blue cheese and Parmigiano Reggiano cheese until melted and combined. Stir in the blue cheese and season with salt and pepper. While you are working on your risotto, heat a grill pan over medium-high heat.

Steak with blue cheese risotto 🥩🧀 is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Steak with blue cheese risotto 🥩🧀 is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have steak with blue cheese risotto 🥩🧀 using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Steak with blue cheese risotto 🥩🧀:
  1. Make ready 2 sirloin steak 🥩
  2. Prepare 200 g risotto rice 🍚
  3. Prepare 800 ml chicken stock
  4. Make ready 1 onion
  5. Get 60 g butter
  6. Get 100 g Saint Agur blue cheese 🧀
  7. Get Handful fresh parsley

Add the bone marrow, to taste and stir well until the butter and cheese have. Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired. Sprinkle steaks with salt and pepper to taste.

Steps to make Steak with blue cheese risotto 🥩🧀:
  1. Prep your ingredients. You will also need two large frying pans and a wooden spoon
  2. Finely chop the onions
  3. Add the butter and the onions to the pan and cook for 10 mins until soften
  4. Add the risotto rice and stir. Gradually add a quarter of the stock at a time, stirring occasionally. And topping up with more stock as it absorbs.
  5. Meanwhile put the other frying pan on a high heat adding a little oil or butter. And fry the steaks for 2 mins each side (medium rare).
  6. When most of the stock has absorbed in the risotto add the blue cheese and chopped parsley. Stir until thick and creamy.
  7. Leave the steak to rest for 4 mins on a chopping board while you plate up the risotto.
  8. Slice the steak thinly and place onto the risotto with a sprinkling of parsley. ENJOY

Toss a dab of butter in the pan (or a spritz of oil). Remove meat from heat, let stand a few minutes. Serve with oven-roasted potato wedges or whole baked potatoes. In a small bowl combine butter, blue cheese, parsley, basil and garlic. Top each steak with a generous amount of the butter mixture.

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