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.