Steak with Mushroom Risoni

A succulent steak paired with mushroom risoni creates a delectable combination of flavours and textures. The perfectly seared steak, seasoned to perfection, offers a hearty and savoury element. The creamy mushroom risoni, with its tender grains and earthy undertones, complements the steak's richness perfectly. Together, they form a satisfying dish that satisfies both meat lovers and those craving a comforting, flavourful ideas.

The steak, ideally cooked to your preferred level of doneness with a tender centerpiece. Whether it's a ribeye, sirloin or filet, the quality of the meat elevates the overall dining experience.

On the other hand, the mushroom risoni adds a delightful twist to the plate. The risotto-style dish, made with creamy risoni pasta and infused with a medley of sauteed mushrooms, introduces a luscious texture and a robust umami taste. The earthy notes from the mushrooms beautifully intertwine with the richness of the steak, creating a harmonious balance on your palate.

As you cut into the steak, the juices mingle with the creamy risoni, enhancing each bite with a symphony of tastes. The combination of the hearty meat and the comforting mushroom risoni transforms a simple meal into a culinary experience, satisfying both your cravings for meaty indulgence and comforting grains. It's a feast that celebrates the marriage of flavours, making it a memorable and satisfying dish for any occasion.

In a deep pan, on butter sear sliced mushrooms on medium to high heat for a few minutes without much stirring.

Add in risoni and thyme, and cover with 500 ml of hot beef stock. Season with salt and pepper, then simmer until the liquid reduces.

Add in more hot stock as needed until risoni is cooked, about 10 minutes.

While risoni is cooking, heat up another pan over high heat. Add in a tablespoon of oil, then sear both steaks for 4 minutes on one side. Season with salt and pepper, then flip and add butter, thyme and rosemary. Season with salt again, then bathe the steaks with melted butter and cook for another 3-4 minutes.

Then take the steaks out and leave them to rest for 10 minutes.

Once risoni is cooked, stir in parmesan cheese until creamy.

Slice the steaks and serve over the mushroom risoni.

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Steak and Mushroom Risoni

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Ingredients

Mushroom Risoni

• Risoni pasta - 125 g
• Butter - 10 g
• Cremini mushrooms - 200 g
• Parmesan cheese - 3 tablespoons
• Thyme - 1 teaspoon
• Beef stock - 600-750 ml

Steak

• Butter - 20 g
• Vegetable oil - 1 tablespoon
• Beef steaks - 400 g
• Thyme - 1 teaspoon
• Rosemary - 1 teaspoon

Instructions

1. In a deep pan on butter sear sliced mushrooms on medium to high heat for a few minutes without much stirring.
2. Add in risoni and thyme, and cover with 500 ml of hot beef stock. Season with salt and pepper, then simmer until the liquid reduces.
3. Add in more hot stock as needed until risoni is cooked, about 10 minutes.
4. While risoni is cooking, heat up another pan over high heat. Add in a tablespoon of oil, then sear both steaks for 4 minutes on one side. Season with salt and pepper, then flip and add butter, thyme and rosemary. Season with salt again, then bathe the steaks with melted butter and cook for another 3-4 minutes.
5. Then take the steaks out and leave them to rest for 10 minutes.
6. Once risoni is cooked, stir in parmesan cheese until creamy.
7. Slice the steaks and serve over the mushroom risoni.