Rib-Eye Steak with Sun-Dried Tomato and Mushroom Risotto

This rib-eye steak and mushroom risotto is a showstopper that brings together the best of earthy mushrooms, tangy sun-dried tomatoes and creamy Arborio rice. The risotto is slowly cooked to perfection, absorbing layers of flavor from garlic, herb butter and Parmesan, while the steak is seared to a beautiful crust and cooked to your liking.

Whether you’re cooking for a date night or a family celebration, this dish feels luxurious but is surprisingly achievable. The key is patience with the risotto-stirring and adding broth gradually creates that dreamy, velvety texture. Top it all off with fresh scallions and a sprinkle of chili flakes for a little heat.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 5 cups of water to a boil in a medium pot, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Dice tomato into ¼-inch pieces.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
3. Heat a drizzle of olive oil in the same pan over medium heat. Add scallion whites, garlic, rice and ½ tablespoon butter. Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup of the simmering water, stock concentrates and half the sun-dried tomato paste to the pan. Stir until liquid is mostly absorbed. Continue adding the remaining simmering water, ½ cup at a time, stirring until each addition is absorbed, until rice is al dente and risotto is creamy, 25-30 minutes. (You may need slightly more or less liquid.)
5. Stir in the cooked mushrooms, diced tomato, garlic herb butter, half the Parmesan and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. If too thick, stir in a splash of water. Remove from heat, stir in chili flakes if desired and season with salt and pepper.
6. Divide risotto among bowls. Top with scallion greens, remaining Parmesan and a pinch of chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or strip steak, but adjust cooking time accordingly.

How do I make this dish vegetarian?

Omit the steak and use vegetable stock instead of water for the risotto. You can add more mushrooms or roasted vegetables.

Can I prepare the risotto ahead of time?

Risotto is best served fresh, but you can reheat it with a splash of broth or water to loosen it.