Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Ingredients
- salt and ground black pepper: (to taste)
- boneless rib-eye steaks: 2 piece (8 ounce)
- canola oil: 1 Tbsp
- olive oil: 3 Tbsp (divided)
- white mushrooms: 1 pack (16 ounce pack, sliced)
- cremini mushrooms: 1 pack (16 ounce pack, sliced)
- shallots: 3 piece (diced)
- garlic: 3 clove (minced)
- ½ cups Arborio rice: 1 piece
- dry white wine: 0.5 cup
- low-sodium chicken broth: 6 cups (divided)
- butter: 0.25 cup
- fresh chives: 2 Tbsp (finely chopped)
- sea salt: (to taste)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
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Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
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Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
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Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
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Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
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Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
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Pour 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 remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
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Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
