Steak and Portobello Risotto

In case you haven't noticed, I don't prepare steak very often. Don't get me wrong, I like it, I just don't crave it as often as others. Luke was heading out of town, and it was a Saturday night, so it seemed like the perfect night to prepare a special, slow cooked meal. This takes a little time, but it's well worth it.

Steak and Portobello Risotto

3 tablespoons olive oil, divided
1 pound zucchini, cut into 1/2 inch pieces
1 large portobello mushroom cap, cut into 1 inch pieces
Salt and pepper to taste
1 pound sirloin steak
2 cups arborito rice
1 clove garlic, minced
1/2 cup diced shallot
1/2 cup dry white wine, warmed
6 cups chicken broth
3/4 cup shredded parmesan

Heat a skillet on medium heat and warm 1 tablespoon oil. Add zucchini and mushroom to skillet and saute about 5 minutes, then season with salt and pepper. Set aside and keep warm.

Heat a cast iron skillet and spray with cooking spray. Rub down steak with salt and pepper, and cook in skillet about 5 minutes on each side, or until desired doneness is reached. Let rest 5 minutes, then slice. Set aside and keep warm.

Heat a large, heavy saucepan on medium low heat and warm 2 tablespoons oil. Add rice, garlic and shallot and cook, stirring constantly, 2-3 minutes. Stir in wine and cook until until absorbed by rice, then start adding the broth, about 1/2 cup at a time, stirring constantly. Once 1/2 cup has been absorbed, add another, until risotto is creamy. This should take about 20-30 minutes, and note that you may not use all of the broth. Remove from heat and season with salt and pepper and stir in parmesan. Stir in vegetables, then top with steak. Enjoy!