Mushroom Risotto with Steak and Zucchini

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Want to impress the girl/boy/dog in your life? Want something you can cook for the in-laws so they think you have your life together? Want something to eat all by yourself after an afternoon of singing Italian opera in your underwear because you definitely don't have your life together?

This is the thing you cook.

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Risotto isn't scary. Just stir it. Don't leave it alone. Treat it like the last slice of cake in the fridge when your family starts circling.

Top it with steak because you deserve that ish.

Disclaimer: I am not Italian. I can't claim to know how it's done traditionally, but my boyfriend makes sexy noises every time I make it so it must be good.

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Ingredients

Serves 6.

Mushroom Stock:

(Store bought veggie or chicken stock works fine , just mix according to package instructions to make 2 l/ 8 cups)

Now, for

THE RISOTTO!

• 1 Tbsp Olive Oil
• 1/2 White Onion, diced
• 1 Tbsp Porchini Mushrooms, dried
• 2 large Brown Mushrooms, diced
• 1 tsp Dried Garlic Flakes
• 1 tsp Dried Thyme, or a small bunch of fresh- about a Tbsp.
• 1 cup Dry White Wine
• 1 tsp White Pepper
• 4 liters (16 cups) water
• 1/2 tsp of salt or to taste.
  Method:

1. In a large pot, saute onion, garlic, mushrooms and thyme in olive oil until onions are caramalized and mushrooms are softened. Season with salt and pepper.
2. Deglaze pot with white wine and allow the alcohol to cook off before adding water and simmer until reduced by half.
   You'll need 8 cups.
   Keep warm over low heat.

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• 8 Cups stock
• 2 tbsp Olive oil
• 1 White Onion, diced
• 5 Cloves of Garlic, minced
• 250 gram punnet Brown and/or Porcini Mushrooms
• 1 and 1/2 cups Arborio Rice
• 1 cup Dry White Wine
• 1/4 Cup Butter
• 3/4 Cup Parmesan, grated
• 50ml Cream

Salt and pepper to taste.

Toppings:

• 1 Tbsp Olive Oil
• 400 Sirloin
• 3 Large Zucchini
• 1 Tbsp Worcestershire sauce (or Soy)
• 1 tsp Garlic Flakes
• 1 Lemon
• Parmesan Shavings
• Salt and Pepper to taste.

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Method:

1. Saute onions, garlic and mushrooms in olive oil in a large pan until onions are translucent.
2. Add rice and toast for a minute.
3. Deglaze with wine and stir until completely absorbed.
4. Add stock one cup at a time and stir until absorbed- when one cup remains- about 20 minutes in- taste to check if rice is cooked. If not, add the last cup of stock.
5. Finish with cold butter, cream and parmesan.

For toppings:

1. Heat pan over high heat and grease with olive oil.
2. Season steak and fry 3 minutes a side depending on thickness to achieve medium rare (It's ready when it feels like the tip of your nose when pressed, for rare it feels like your chin) rest for at least 5 minutes.
3. In the same pan, add Zucchini ribbons and griddle until barmarks form, about 1 minute a side. Season and squeeze over lemon juice.

Top risotto with thin slices of steak and zucchini, shavings of parmesan and a little extra thyme.

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Check out my other posts for recipe things!

• The World's Most Versatile Dough use it to make crusty, delicious Rosemary and Olive Bread

• Spicy Pumpkin Soup

• Thank Duck It's Friday Gin Grapefruit and Tonic Cocktail

• Decadent Chocolate Mousse Cake

• Egg Basics 2: Cheesy Rocket and Tomato Omelet

• Egg Basics 1: The Sexiest Boiled Egg You Ever Did See