Fridge Forage Friday: Steak & mushroom risotto
Happy Friday, my friends!
Welcome to another Fridge Forage Friday! If you have not read any of my other FFF posts, then welcome! The premise behind FFF is to clean up what you have in the fridge or freezer and create a delicious, nutritious, and beautiful meal with what you have on hand.
Today, we will be making steak and mushroom risotto! If you are intimated by risotto, have no fear. While it is time-consuming and a little technical, it is rather simple and anyone can do it! From start to finish, this meal will take you approximately 45 minutes.
First, gather ingredients and get the broth warming in a pot on the stove. I used:
2 cups of mushroom broth (the water left over from rehydrating our dried oyster mushrooms)
3 cups homemade chicken stock
While the broth is warming, saute until translucent:
4 tablespoons butter (I used ramp butter from last spring)
one yellow onion
and lots of minced garlic
Once the garlic and onions are sauteed, add to the pan and saute:
1 1/2 cups arborio rice
(Arborio rice is short-grain Italian rice that is traditionally used for risotto because of its chewy, firm, and creamy qualities. You can experiment with other rice, but it may not have the same texture as a traditional risotto.)
Saute the rice with the butter, onions, and garlic, until the rice is a little brown. This gives the risotto a nutty flavor. Deglaze the pan with wine and add leftover steak and mushroom:
1/2 cup of white wine (or chicken broth)
leftover steak and mushrooms
Now comes the time-consuming and fun part! Pour one ladle of warmed broth into the pan with rice. Stir the mixture constantly until all the liquid is absorbed. Once all is absorbed, add another ladle. Continue this process until all the liquid from the pot is used and the rice is cooked. This will take about 20-25 minutes of continuous ladling and stirring. You will end up with a super creamy and thick risotto.
For the finishing touches, add:
parmesan cheese
juice of half a lemon
1 tablespoon butter
arugula
salt
pepper
That’s all there is to it! Plate it up and top with a little bit more Parmesan cheese and get ready to eat something that tastes like it came from a fancy restaurant in New York City! Perfect for date night in!
Cheers,
