Porcini Risotto with Seared Beef & Rosemary

Method

1. 1 Toast the risotto

   Heat the extra-virgin olive oil listed for the risotto in a wide pan. Add the risotto mix and toast for about 1 minute. Add a splash of dry white wine, if using, and let it evaporate.

2. 2 Simmer

   Add 700 ml of water and vegetable stock concentrate. Simmer gently for about 15 minutes, stirring occasionally.

3. 3 Sear the beef

   When the risotto has about 11 minutes left, season 220 g beef steak with salt and freshly ground black pepper. Heat the extra-virgin olive oil listed for the beef in a frying pan over medium-high heat. Add the steak with the rosemary sprig and sear for about 2–3 minutes per side, then check the doneness and cook longer if needed. Allow 5 minutes of resting time before slicing.

4. 4 Rest the steak

   Transfer the beef to a board and let it rest for about 5 minutes while the risotto finishes. Remove the rosemary.

5. 5 Finish the risotto

   Remove the risotto from the heat. Stir in 15 g butter and 20 g Parmigiano Reggiano until creamy. Taste before adding any extra salt.

6. 6 Slice and serve

   Slice the rested beef thinly across the grain. Divide the risotto between the serving plates and arrange the sliced beef over the top or slightly to one side. Finish with freshly ground black pepper, Parmigiano Reggiano, and a few rosemary leaves, if you like.