Risotto is a classic comfort food dish, and this Steak Tip Risotto features the addition of steak and black truffle oil. It’s company worthy!
I love a good grilled steak. As far as I’m concerned, it’s virtually impossible to top a juicy grilled steak with a flavorful, crispy crust from the grill. Whenever my wife and I go out for a special dinner, you can almost always count on me ordering a steak. And no surprise here…it’s fairly common for delicious steaks to show up on the back deck during grilling season. (How do you like your steak? Classic or as a Steak Sandwich?)
But, alas, it’s not grilling season right now. In fact, I think the grill is currently buried under about 12″ of snow. But the weather hasn’t stopped me from enjoying steak! Instead, I whipped up this tasty Steak Tip Risotto the other night, and I’m here to tell ya that it is one mighty tasty meal. In fact, I’d venture to say that this Steak Tip Risotto has earned a spot in my list of top winter comfort-food meals!
Risotto is one of those dishes that people often shy away from making at home. But it’s really not all that hard to make! Yes, it can be easily overcooked and taste like mush, but it just requires a bit of attention to cook perfect risotto at home! Here are a couple of tips that I’ve learned:
- Have everything measured and ready to go! Risotto can be easily overcooked, so you don’t want to be running around the kitchen measuring other ingredients once the risotto goes on the stove. Plus, you’ll be a much happier chef if everything is already measured out and ready to go!
- Use warm stock. Pouring cold stock into the pan with the risotto will just slow down the cooking process…increasing the likelihood of mushy risotto. Instead, warm the stock to a simmer prior to adding it to the risotto.
- Add stock to the risotto slowly. It’s tempting to just pour all of the stock in, but you might overdo it. The extra liquid will just make the risotto…you guessed it…mushy. Instead, add about 1 cup of stock at a time until the risotto won’t absorb any more.
- Serve immediately. Risotto is unfortunately not a dish that can be made in advance and then pulled out for the dinner party. So make sure the table is set and everyone is ready as the risotto nears completion.
This Steak Tip Risotto is what my wife calls “restaurant-quality,” and I have to agree with her on this one! So if you want to make a special meal at home to surprise a loved one (or just for yourself), then this Steak Tip Risotto is a good place to start!
Steak Tip Risotto
- 4-5 cups low-sodium chicken stock
- 16 oz. steak tips
- 1 Tbsp olive oil
- 1 medium onion diced
- 1 cup arborio rice see note
- ¼ cup grated Parmesan cheese
- 1-2 tsp black truffle oil optional, see note
- Using a medium saucepan, heat the stock over medium heat until simmering. (Tip: the stock should be hot, but not boiling.)
- Meanwhile, cook steak tips to desired doneness and allows tips to rest at room temperature until risotto is done. (Note: I prefer using a cast iron pan when cooking steak tips indoors.)
- While the steak tips are cooking, heat the olive oil over medium heat in a deep saute pan. Add the diced onion and saute until onion turns translucent in color (~5-7 minutes).
- Add arborio rice and stir until all grains are coated with olive oil. Add 1 cup of hot stock and stir until liquid is fully absorbed. Continue adding 1 cup of stock at a time and stirring until each addition is fully absorbed. This stage should take ~20 minutes total.
- Remove rice from heat and stir in grated Parmesan cheese. Finish with a drizzle of black truffle oil (optional). Place cooked steak tips on top of risotto and serve immediately.