Risotto is something that many cooks and chefs are scared of and really shouldn’t be. If you are focused on the dish – you can make it rather easily. The real issue most people have is trying to rush it! If you have the time, you can make a delicious risotto any night of the week. You should also consider making a simple protein to go along with it so that you don’t have to divide your attention too much. That’s why I paired this delicious risotto with a Balsamic Bourbon marinade – such a delicious punch of flavor. Get ready to feel fancy with this Tomato Risotto w/ Grilled Steak.
Balsamic and Bourbon are two flavors that come together like heaven. You are going to love the smooth bourbon with the tang of the balsamic. I want to stress that you need to be sure use Balsamic VINEGAR and not Balsamic VINEGRETTE! You will not get the strong flavor you need for this marinade if you don’t use the vinegar.
The technique of cooking risotto is simple. As long as you keep stirring and don’t add more liquid than the rice can absorb at a time – you will be fine. The tenderness of the rice comes from the gradual rehydration of the grains. That’s really what makes it different from other methods of cooking rice. And, per my usual, I only cook rice and risotto with a stock and not water. You lose a huge opportunity for adding flavor to the dish when you don’t add a stock that compliments the dish.
Now Let’s Get Cookin’!
Tomato Risotto w/ Grilled Steak
For the Steak
- 6-8 Steaks I used Top Round
- ½ cup Balsamic Vinegar
- ½ cup Bourbon
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Parsley
- 1 tbsp Minced Onion
- 2 tbsp Avocado Oil
For the Risotto
- ½ White Onion finely diced
- 3 Garlic Cloves minced
- 3 tbsp Avocado Oil
- 1 tsp Basil
- 3 cups Arborio Rice
- 6 cups Chicken Stock
- 1 15oz can Tomato Puree
- 1 cup Parmesan Cheese grated
- Prepare all of the ingredients.
- In a large bowl, combine all ingredients for the steak and let marinate (at least 30 minutes).
- In a large saute pan over medium high heat, add oil, onion, basil, and garlic. Let cook for 3 minutes then add rice. Stir until well coated and rice begins to turn white. Stirring frequently, add chicken stalk half a cup at a time letting it absorb between each addition, until you have added 4 cups.
- Preheat grill or grill pan to high. Once hot enough start cooking steaks to desired doneness. Remove from heat and let rest for at least 5 minutes before cutting to serve.
- Stir tomato puree into risotto and continue stirring. Once absorbed add cheese and return to adding remaining chicken stock half a cup at a time and stirring until rice is cooked through.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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