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Seafood Risotto With Peppered Steak

Everton.Stonehead's picture
  Cleaned squid/Bay scallops and/or peeled, deveined shrimp, halved lengthwise 12 Ounce, deveined (Fresh Or Frozen)
  Beef top loin steak/Tenderloin 8 Ounce, cut 1 inch thick
  Olive oil/Cooking oil 1 Teaspoon
  Coarsely ground pepper 1 Teaspoon
  Dried thyme 3⁄4 Teaspoon, crushed
  Shallots 2 Small, finely chopped
  Garlic 4 Clove (20 gm), minced
  Margarine/Butter 1 Tablespoon
  Arborio/Short-grain rice 1 Cup (16 tbs)
  Dry white wine/Chicken broth 1⁄2 Cup (8 tbs)
  Dried thyme 1⁄2 Teaspoon, crushed
  Canned chicken broth 14 1⁄2 Ounce (1 Can)

1. Thaw seafood, if frozen. Rub both sides of steak with oil. Sprinkle both sides of steak with pepper and 3/4 teaspoon thyme, pressing into surface. Cover and chill steak till needed.
2. In a medium saucepan cook shallots and garlic in hot margarine till tender. Add uncooked rice. Cook and stir 2 minutes more. Carefully add wine or broth and 1/2 teaspoon thyme. Cook and stir till most wine is absorbed.
3. Meanwhile, in a 1-quart saucepan bring the can of broth and 1 1/4 cups water to boiling. Add 1/2 cup broth mixture to the rice mixture, stirring constantly over low heat till rice has absorbed most of the broth. Continue adding the broth, 1/2 cup at a time, stirring constantly for 15 minutes. Add seafood. Cook and stir about 5 minutes more or till rice is tender and seafood turns opaque.
4. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat 10 to 12 minutes for medium rare, turning meat over once halfway through.
5. To serve, cut beef across grain into very thin slices; season to taste with salt. Fan the steak slices on 6 dinner plates. Spoon risotto-rice mixture atop. If desired garnish with fresh chives and Parmesan cheese shavings.

Recipe Summary

Difficulty Level: 
Main Dish

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