Description
Tender seared steak strips layered on creamy risotto, finished with garlic cream sauce.
Ingredients
- Sirloin or ribeye steak
- Arborio rice (for risotto)
- Parmesan cheese
- Heavy cream
- Olive oil
- Butter
- Garlic
- Onion
- Chicken or beef broth
- White wine (optional)
- Paprika
- Fresh parsley (for garnish)
Instructions
- Season steak with salt, pepper, and paprika; sear in hot skillet with olive oil until medium-rare, then slice.
- In another pan, sauté onion and garlic in butter, then stir in Arborio rice.
- Add broth gradually, stirring constantly, until rice is creamy and tender (about 20–25 minutes).
- Stir Parmesan into the risotto until cheesy and smooth.
- In a small pan, make garlic cream sauce by simmering garlic, butter, cream, and Parmesan until thickened.
- Plate risotto, top with steak slices, and drizzle garlic cream sauce generously.
- Garnish with parsley and serve hot.
Notes
- For a richer flavor, use beef broth instead of chicken broth.
- White wine can be omitted if preferred.
- Ensure the steak is rested before slicing for better juiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg