Risotto & Strip Steak
with Olives, Parsley, Pine Nuts, Lemon Peel, & Parmesan
My mom found this recipe in “The New Steak Cookbook” by Cree Lefavour and made it for us over break. It was quite elegant and bold in both appearance and flavor.
Steak & Topping
4 Strip Steaks
1 tsp salt
1 clove garlic, peeled and halved
Olive Oil for rubbing
1/4 cup pine nuts, toasted and salted
1/2 tsp whole fennel seeds, toasted & ground
1-2 tbsp peanut oil for frying
2 tbsp chopped parsley
1 tbsp chopped oregano
1 lemon, zested
1/2 cup kalamata olives, pitted & coarsely chopped
1/2 cup Paremigiano-Reggiano
Fresh black pepper & salt
1 tbsp olive oil
Grill or pan-fry (peanut oil) the steaks to medium. Place cooked steaks and risotto on plates. Top with rest of ingredients.
1 cup Arborio Rice
2 tbsp unsalted butter
1/3 tsp salt
2-3 cups chicken stock at room temperature
1/2 lemon zest
1 tbsp freshly grated Parmigiano-Reggiano
2 tbsp olive oil
Ground black pepper
In heavy pot cook the rice and butter. Stir constantly for 2-3 minutes until it gets toasty. Add the 1 cup of the chicken broth scraping the bottom of the pot as you stir. Reduce the heat to low and allow the stock to thicken. Add 1/2 cup stock when the liquid starts to get absorbed. Keep adding up to 2 cups until it is absorbed.
Avoid overcooking the rice and taste to make sure it still has its structure but is soft enough. Now add the lemon zest. Then add the cheese and finish with olive oil. Put black pepper on top just before serving.