Steak and blue cheese risotto features a rich, creamy, and slightly tangy risotto topped with juicy pan-seared sirloin tip steak and lightly sweet balsamic mushrooms.
What we really love about this recipe is that it feels decadent and sophisticated without the complexity or price tag of a swanky restaurant dish. It’s comfort food with a wink and a nod at high-brow cuisine. You’ll enjoy the rich flavors and creamy smooth texture. And maybe, just maybe, you’ll feel like kicking out a pinky finger like a fancy person while eating it. 😉
What is Risotto
Risotto is an Italian dish made from slowly steeping arborio rice in a wine and broth mixture. The broth type used will depend on the type of risotto, ranging from chicken, beef, seafood, or vegetable broth.
Risotto is traditionally made by sauteing the aromatics, like garlic, onion, and spices, before pan toasting the rice. Preheated broth is then added one ladle at a time, giving the rice time to completely absorb the liquid before adding more. This process results in slow release of the starches, giving risotto it’s creamy consistency.
Ingredients
- Blue cheese – deliciously sharp and tangy addition that ups the richness of the risotto.
- Steak – we recommend using leaner sirloin tip or flank steak for this recipe. We used sirloin tip steak. You’ll need to look for a thin cut in order to match the times listed in the recipe. Thin cuts sear quickly without drying out. Feel free to adjust cooking time according to your preferred doneness or cut selection.
- Arborio rice (or orzo) – arborio rice is the traditional grain for risotto, but orzo is an easy quicker cooking substitution. It’s slowly steeped in broth, resulting in a creamy, tender risotto.
- Low sodium chicken broth – for soaking into the arborio rice. For the best results, don’t forget to warm broth separately before adding it to the rice.
- Mushrooms – baby bellas, white button, cremini mushrooms, or your favorite mushroom work great in this dish. Thinly slice for quick cooking.
- Onion – the onion will be lightly caramelized, adding a depth of flavor to this dish.
- Butter – plant or reduced fat butter adds a touch of creaminess without being super heavy. Our go-to butter is Land O Lake’s olive oil and sea salt butter.
- Balsamic vinegar – adds a touch of tanginess to the mushroom-onion mixture and helps to deglaze the pan. When cooked down, it’ll thicken and become sweeter.
- Granulated sugar – for a touch of sweetness to caramelize the onions.
- Seasonings – garlic cloves, salt, and pepper are simple additions that really bring out the flavor of the risotto.
- Extra virgin olive oil – for sauteing the veggies and browning the steak.
Tips for Making Steak and Blue Cheese Risotto
- Preheat the broth – while it is tempting to skip preheating the broth, this step is crucial for obtaining tender, perfectly cooked risotto. The warmed broth will be the the same temperature as the broth already absorbed in the risotto. This will standardize the cooking temperature and allow the individual grains of rice to cook evenly, rather than having some cold and warm spots spread throughout the pan.
- Pan toast the rice – it’s tempting to just dump the rice in and immediately start adding broth to speed up the cooking time, but don’t skip this step. A few minutes of toasting the grains imparts an extra level of nutty flavor that really elevates your risotto.
- Add the broth slowly – another crucial step in making the best possible risotto is to slowly add the broth one ladle at a time. Allow the broth to fully absorb before adding more broth. Doing so will allow the rice to gradually release their starches, giving the risotto its trademark creamy consistency without requiring any cream!
- Pat dry the steak before searing – this trick is great for achieving a delicious brown sear on the steak. Drying the steak allows the salt and pepper to sit on the surface, rather than dissolving, giving a nice subtle crust. It also prevents the steak from steaming when it’s added to the pan since you’ve removed the water from the steak’s surface.
- Let the pan get hot – be patient and let the pan get hot before adding the steak. A hot pan is critical for a nice sear and even cooking. Your pan is hot enough if a drop of water evaporates immediately upon hitting the pan.
- Bring meat to room temperature before cooking – set steak out at room temperature at least 30 minutes before cooking (we bring it out when we start the risotto). Doing so will result in even cooking. Cooking cold steak is more likely to result in cold, raw spots inside even though the outside is seared. With thin cuts, like the ones used in this recipe, this is less likely to be an issue.
How to Make Steak and Blue Cheese Risotto
Warm the chicken broth in a sauce pot over medium-low heat.
In a separate large sauce pot, heat ½ tablespoon of olive oil over medium heat. Add the garlic and saute 1 minute until fragrant. Add the rice and toast lightly for 2-3 minutes, or until transparent. Reduce heat to medium-low.
Stir in 1 ladle of broth and simmer over medium-low heat until the broth is absorbed. Add another ladle of broth and stir. Repeat the process as the broth is absorbed, stirring with each addition, until the rice is tender (about 25 minutes). Note, you may not use all of the broth.
While the rice is cooking, warm 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the onions. Cook, undisturbed, for 2-3 minutes, or until they begin to brown in spots. Add the mushrooms, sugar, and a pinch of salt and pepper. Cook 3-4 minutes, stirring regularly, until the mushrooms begin to release their liquid.
Use the vinegar to deglaze the pan, scraping up any browned bits from the bottom of the pan. Cover and cook the onion mixture for another 5-6 minutes, or until the vinegar is mostly reduced. Transfer to a small bowl. Cover and set aside. Wipe out the pan.
Pat dry the steak. Sprinkle with salt and pepper on both sides. Heat 2 teaspoons of olive oil over medium-high heat in the same pan as the mushrooms. Once the oil is hot, add the steak and sear on one side for 2-3 minutes. Flip and sear another 3-4 minutes on the other side. You may need to sear longer depending on the thickness of your steak and desired doneness. You also may need to cook the steak in batches to not overcrowd the pan. We cooked our steak in 3 batches. Transfer cooked steak to a plate and tent with foil to finish cooking.
Once the rice is tender, remove it from heat. Stir in the butter. Add the blue cheese and stir until melted and incorporated. Finish with additional salt and pepper, to taste.
Slice the finished steak. Divide the risotto among plates. Top with steak and mushroom mixture. Garnish with fresh herbs, like chives or parsley, sliced green onions, or additional blue cheese, if desired. Enjoy!
How to Store
- Store – store risotto in an airtight container in the refrigerator for up to 5 days.
- Reheat –
- stovetop (for best results) – add the desired amount of risotto to a small pan and add a few spoonfuls of broth. Warm on medium-low heat for 5 to 7 minutes, stirring regularly. Add more broth, if needed.
- microwave – add the desired amount of risotto to a microwave safe bowl and add a little bit of broth to the bowl. Heat for 1 to 2 minutes, or until warm.
Recipe Variations
- Protein – swap steak for another protein, like chicken, shrimp, pork chops, or another cut of beef. We love to top this with a naked a chicken burger or turkey burger patty.
- Grain – use your favorite grain, like orzo, brown rice, white rice, or even couscous to switch up this risotto.
- Cheese – while we love blue cheese in this recipe, feta, Gorgonzola, or goat cheese are excellent options as well.
- Vegetables – replace the onion-mushroom mixture with other vegetables like oven roasted asparagus or broccoli, sauted green beans, peas, or carrots, or toss in chopped spinach or kale.
Frequently Asked Questions
Yes, preheating the broth results in even cooking of the rice and reduces the cooking time.
Yes, orzo and brown or white rice are easy substitutions for arborio rice in risotto.
Adding the broth gradually and allowing it to completely absorb helps the grains slowly release their starches, giving risotto a thick, creamy consistency.
The grains of rice should be tender but slightly firm when bitten, not mushy and not hard.
Traditional risotto is made with arborio rice, so it is not a pasta. It is also naturally gluten-free.
Check out our other pasta dishes
- Garlic orzo risotto
- Butternut squash risotto
- Sundried tomato pasta
- Avocado pesto pasta
- Roasted red pepper pasta
Steak and Blue Cheese Risotto
Ingredients
- 6-8 cups low sodium chicken broth
- 2 Tbsp extra virgin olive oil, divided
- 4 garlic cloves
- 12 oz arborio rice or orzo (about 1¾-2 cups)
- 8 oz small mushrooms (like baby bellas, white button, or cremini), sliced
- 1 small onion, thinly sliced
- ½ tsp granulated sugar
- 1 tsp sea salt, divided
- ½ tsp cracked black pepper, divided
- ¼ c balsamic vinegar
- 1.5 lb thinly sliced flank, skirt, or sirloin tip steak (look for thin cut)
- 1 Tbsp plant or reduced fat butter
- ¼ c blue cheese, crumbled
Instructions
- Warm the chicken broth in a sauce pot over medium-low heat.
- In a separate large sauce pot, heat ½ tablespoon of olive oil over medium heat. Add the garlic and saute 1 minute until fragrant. Add the rice and toast lightly for 2-3 minutes, or until transparent. Reduce heat to medium-low.
- Stir in 1 ladle of broth and simmer over medium-low heat until the broth is absorbed. Add another ladle of broth and stir. Repeat the process as the broth is absorbed, stirring with each addition, until the rice is tender, about 25 minutes. Note, you may not use all of the broth.
- While the rice is cooking, warm 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the onions. Cook, undisturbed, for 2-3 minutes, or until they begin to brown in spots. Add the mushrooms, sugar, and a pinch of salt and pepper. Cook 3-4 minutes, stirring regularly, until the mushrooms begin to release their liquid.
- Use the vinegar to deglaze the pan, scraping up any browned bits from the bottom of the pan. Cover and cook the onion mixture for another 5-6 minutes, or until the vinegar is mostly reduced. Transfer to a small bowl. Cover and set aside. Wipe out the pan.
- Pat dry the steak. Sprinkle with salt and pepper on both sides. Heat 2 teaspoons of olive oil over medium-high heat in the same pan as the mushrooms. Once the oil is hot, add the steak and sear on one side for 2-3 minutes. Flip and sear another 3-4 minutes on the other side. You may need to sear longer depending on the thickness of your steak and desired doneness. You also may need to cook the steak in batches to not overcrowd the pan. We cooked our steak in 3 batches. Transfer cooked steak to a plate and tent with foil to finish cooking.
- Once the rice is tender, remove it from heat. Stir in the butter. Add the blue cheese and stir until melted and incorporated. Finish with additional salt and pepper, to taste.
- Slice the finished steak. Divide the risotto among plates. Top with steak and mushroom mixture. Garnish with fresh herbs, like chives or parsley, sliced green onions, or additional blue cheese, if desired. Enjoy!
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