The sous-vide rib-eye steak and mushroom risotto are made using Arborio rice that has an autumn flavor and is infused with cheese, garlic, and shallots as well as being rich, creamy, and buttery. If desired, garnish the risotto with Parmesan cheese.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 34 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 59 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- salt and ground black pepper to taste
- 2 (8 ounce) boneless rib-eye steaks
- 1 tablespoon canola oil
- 3 tablespoons olive oil, divided
- 1 (16 ounce) package white mushrooms, thinly sliced
- 1 (16 ounce) package cremini mushrooms, thinly sliced
- 3 shallots, diced
- 3 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 6 cups low-sodium chicken broth, divided
- ¼ cup butter
- 2 tablespoons finely chopped fresh chives
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer’s instructions.
- Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
- Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
- Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
- Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
- Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
- Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
- Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
- Seal steaks using the water-displacement method if using freezer bags.
- In Step 4, you can add a little butter to the skillet about 30 seconds before the steak is done for added richness.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 305 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Great risotto recipe! Instead of making the steaks I chose to make scallops.
the flavors of this labor intensive dish are well worth it. the only thing I did differently is only use one type of mushroom (pre sliced white crimini mushrooms) and towards the end of sauteing them, I added a shake of dried oregano and basil to the mushrooms. I’ve only cooked risotto one other time and was reminded how long and labor intensive it is to make (patience is necessary!). The steak was cold by the time is was done so I’d probably change the timing on starting the steak first next time as it only takes about 15 minutes to cook compared to the 30 minutes the risotto took.