Steak with creamy corn risotto

Last nights dinner. Not the healthiest thing in the world but it sure was good!!


•1/2 cup Arborio Rice

•2 tsp beef demi glace

•1 ear of corn

•2 oz grated Parmesan

•2 green onions

•1 1/2 tsp pot roast seasoning

•1 Roma tomato

•2 oz sour cream

•10 oz steak strips


Remove husk from corn, rinse and remove kernels from cobb. Trim and thinly slice green onions. Core tomato and coarsely chip. Pat steaks dry and season with pot roast seasoning.

Place a medium pot over medium-high heat. Add 1 tbsp of olive oil. Add corn, half the green onions, a pinch of salt, and a pinch of pepper to pot. Stir until corn starts to brown (2-3 minutes). Add rice and stir occasionally till rice is toasted (1-2 minutes).

Add 1 cup boiling water to pot with rice. Stir often until nearly all water is absorbed. Add 1/2 cup of water and stir often till water is absorbed; repeat often 18-20 minutes. Taste risotto as you cook checking for tenderness. When rice has no more “bite” or crunch, it is done. Remove from burner, add parmesan, sour cream, a pinch of salt, then cover and set aside.

Place a large non stick pan over medium heat and add 2 tbsp of olive oil. Add steak strips and stir until browned 3-4 minutes. Add 1/4 cup of water, tomatoes, demi glace and a pinch of pepper. Cook until tomatoes break down and sauce thickens. Remove from burner

Plate dish with risotto, then steak mixture and top with remaining onions. Enjoy!

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