R&R, Ribeye and Risotto

It feels like I have not posted in month or so. HECTIC !! That’s one word to describe the past few weeks. Working and trying to get out of the writer’s block i have been swimming in regarding my dissertation has been rough. I’ve managed to swim to the shallow end of the dissertation pol and continue to strive to finish it. If only there was a device to extract what’s in your head and put it on paper. I can only wish, right ? I’ve had this recipe sitting in my little recipe book for a while, but just never got to put it on the blog. So here goes….

Shitake Mushroom Risotto and Ribeye

1 cup of arborio rice

2 tbsp of olive oil

2 tbsp of butter

1/4 of shallot, chopped

1/4 tsp of fresh thyme, chopped

1 tsp of dried oregano

3 cups of beef stock

1/4 cup of red wine

2/3 cup of shitake mushrooms, sliced

1/4 cup of fontina or parmesan cheese, grated

1 Ribeye steak

2 cloves of garlic

1 cup of parsley

1 cup of cilantro

1/2 -1 cup of olive oil

1 tbsp of black pepper

Coarsely blend the garlic, parsley, cilantro and olive oil, make a chimi churri paste to marinate the steak in. The marination should be done overnight or for at least 4 hours in the fridge . Take the steak out of fridge at least 20 minutes before yo are ready to cook it. Over a hot grill or a stove top grill pan grill the steak to medium rare. Depending on the thickness of your steak, the times may vary. Once the steak is grilled, allow it to rest while you start preparing the risotto.

Warm the beef stock in a separate pot over medium heat. Add the thyme, rosemary to it.The broth should just simmer, not boil. In another Add the rice and stir until the rice becomes, glossy and translucent. Like I mentioned in my earlier risotto recipe and you will hear or read on other blogs, don’t rush it. Add the red wine and mushrooms to the rice and stir until it wine is almost evaporated.

Start adding the broth, 1/2 cup or so at a time. Stirring after each addition, and keep STIRRING until the broth is just about evaporated. Like I mentioned earlier, PATIENCE. The mixture should not be soupy or dry. After about 20 minutes, start tasting the rice, yours might take a little more than 20 minutes,it should be tender, but with just a little bite to it. Add the cheese and stir. Serve immediately.