Categories: Meals
Ingredients
- 2 Green Onions
- 1 Ear of Corn
- 1 Roma Tomato
- 10 oz. Steak Strips
- 11/2 tsp. Pot Roast Seasoning
- 1/2 cup Arborio Rice
- 2 oz. Grated Parmesan
- 2 oz. Sour Cream
- 2 tsp. Beef Demi-Glace
Directions
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Bring 3 cups water to a boil in a medium pot.
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Remove husk from corn, rinse, and remove kernels from cob. Trim and thinly slice green onions. Core tomato and coarsely chop. Pat steak strips dry, and season with pot roast seasoning and a pinch of salt and pepper.
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Place another medium pot over medium-high heat and add 1 Tbsp. olive oil. Add corn, half the green onions (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes. Add rice and stir occasionally until rice is toasted, 1-2 minutes.
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Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be water left. Remove from burner. Add Parmesan, sour cream, ½ tsp. salt, and a pinch of pepper. Stir to combine, then cover and set aside.
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Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until browned, 3-4 minutes. Add ¼ cup water, tomatoes, demi-glace, and a pinch of pepper. Cook until tomatoes break down and sauce thickens, 2-4 minutes. Remove from burner.
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Plate dish as pictured on front of card, placing steak strips on top of risotto and garnishing with remaining green onions. Bon appétit!