Ribeye Steaks with Creamy Mushroom Risotto

1. 1

   Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, following the manufacturer's instructions.

2. 2

   Season the steaks with salt and pepper and place them in a vacuum-seal or heavy-duty freezer bag. Seal the bag. Submerge the bag in the water bath and set a timer for 2 hours.

3. 3

   Take the steaks out of the bag and set them on a plate lined with paper towels. Pat both sides dry carefully.

4. 4

   Heat canola oil in a heavy skillet over medium-high until it begins to smoke. Add the steaks. Cook, flipping every 15 to 30 seconds, until well browned on both sides, about 90 seconds total. Move the steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.

5. 5

   Warm 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in the white mushrooms and cremini mushrooms; cook until softened, about 3 minutes. Transfer the mushrooms and their liquid to a bowl.

6. 6

   Heat the remaining tablespoon of olive oil in the same saucepan over medium-low. Add the shallots and garlic. Cook, stirring constantly, until the shallots are tender, about 3 minutes. Add the rice and raise the heat to medium. Cook and stir until the rice turns pale golden with nearly translucent edges, 3 to 4 minutes.

7. 7

   Pour the wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add the remaining broth, 1/2 cup at a time, stirring the risotto continuously until the liquid is absorbed and the rice is tender yet slightly firm, 15 to 20 minutes more.

8. 8

   Take the risotto off the heat. Stir in the mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

• Calories 443.14 kcal High
• Protein 8.04 g Moderate
• Carbs 53.97 g Moderate
• Total Fat 18.43 g High
• Saturated Fat 6.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 26.74 mg Moderate
• Sodium 535.59 mg High
• Fiber 2.39 g Low Source
• Sugar 0.95 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 225.72 mg Moderate
• Iron 2.75 mg Moderate
• Potassium 96.11 mg Low Source
• Vitamin A 6.19 mcg_rae Low Source
• Vitamin C 27.23 mg Good Source
• Vitamin D 0.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷