If you love someone, make them this risotto, and surprise them by accompanying it with steak. It's got something for everyone.
For the steak, marinade for 2 hours in:
juice of 2 lemons
2 crushed garlic cloves
splash of olive oil
half an onion, sliced
a few tomato slices or anything else you want to add in that you think would bring out the delicious!
You will need:
1 1/2 cups arborio rice
1/2 cup Sauvignon Blanc
1 onion
1 bunch of asparagus (for Arlene)
1 package of mushrooms (for Ben)
2 heads of broccoli (for Mark)
package of chicken stock
3 cloves of garlic
butter and oil for cooking
1/2 cup parmesan cheese, freshly grated
Heat up the chicken stock on low on the back burner.
Dice onion and mince garlic. Wash veggies and cut ends of asparagus, then cut in half. Cut ends off mushrooms and slice. Cut broccoli into florets.
Sweat onion in butter and oil for 7 to 8 minutes until pretty translucent over medium heat, then add garlic and cook one more minute. Add rice to toast for one to two minutes, then add wine and cook out the alcohol for a minute or two. Start ladeling in the chicken stock and have your best sous-chef stir, stir, stir it like he means it.
In the mean time, take the steak out of the fridge. Bring your favorite pan (mine is a green pan) to medium-high heat, and get a sear on that steak. Cook to medium.
While you are cooking the steak, you should notice the risotto becoming more and more done because you and your sous-chef are tasting it. When it is almost done but still too al dente to eat, stir in all the cut up veggies. Cook for approx 5 more minutes, until the rice is perfectly al dente, and the veggies are cooked through. Then add the parmesan cheese and have your sous-chef stir it in. It will be all gooey and awesome.
Serve with lemonade, or if your loved ones are over twenty one, you can finish that bottle of Sauvignon Blanc.
This meal made with all the love, and none of the eggs, nuts, soy, shellfish, or sesame that are not needed. I love you, my egg-free family.
Signing off from That Egg-Free Life for now. And on to the next adventure!
~Alison
For the steak, marinade for 2 hours in:
juice of 2 lemons
2 crushed garlic cloves
splash of olive oil
half an onion, sliced
a few tomato slices or anything else you want to add in that you think would bring out the delicious!
You will need:
1 1/2 cups arborio rice
1/2 cup Sauvignon Blanc
1 onion
1 bunch of asparagus (for Arlene)
1 package of mushrooms (for Ben)
2 heads of broccoli (for Mark)
package of chicken stock
3 cloves of garlic
butter and oil for cooking
1/2 cup parmesan cheese, freshly grated
Heat up the chicken stock on low on the back burner.
Dice onion and mince garlic. Wash veggies and cut ends of asparagus, then cut in half. Cut ends off mushrooms and slice. Cut broccoli into florets.
Sweat onion in butter and oil for 7 to 8 minutes until pretty translucent over medium heat, then add garlic and cook one more minute. Add rice to toast for one to two minutes, then add wine and cook out the alcohol for a minute or two. Start ladeling in the chicken stock and have your best sous-chef stir, stir, stir it like he means it.
In the mean time, take the steak out of the fridge. Bring your favorite pan (mine is a green pan) to medium-high heat, and get a sear on that steak. Cook to medium.
While you are cooking the steak, you should notice the risotto becoming more and more done because you and your sous-chef are tasting it. When it is almost done but still too al dente to eat, stir in all the cut up veggies. Cook for approx 5 more minutes, until the rice is perfectly al dente, and the veggies are cooked through. Then add the parmesan cheese and have your sous-chef stir it in. It will be all gooey and awesome.
Serve with lemonade, or if your loved ones are over twenty one, you can finish that bottle of Sauvignon Blanc.
This meal made with all the love, and none of the eggs, nuts, soy, shellfish, or sesame that are not needed. I love you, my egg-free family.
Signing off from That Egg-Free Life for now. And on to the next adventure!
~Alison