my food blog

Beef and risotto.

Recipe:

One pound rib eye, trimmed
3/4 cup arboreal rice
3 to 4 cups chicken stock
2 tablespoons mizithra cheese (if you, like me, are out of parmesan)
salt pepper other spices to taste

Instructions:

Marinate rib eye with salt pepper and olive oil for 15 minutes. Heat a skillet to smoking. Sear rib eye in skillet 3 minutes per side. Transfer to 350 degree oven for 10 minutes or until the oven is preheated for frozen brownie mix click here if you need further clarification. Let cool then slice. In another skillet, sauté arboreal rice in olive oil. Add 3 cups of chicken stock. Bring to a boil. Season to taste (I used dried mushrooms, mizithra cheese, salt and pepper). Simmer to creamy adding more stock as needed. Arizona is dry so it seems to take a bit more. Scoop risotto onto serving plate and serve with sliced ribeye.