Meal Kit
Culinary Collection
Steak and Black Truffle Butter Risotto
with shiitake mushrooms and tomato
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
This meal comes from the earth in all the best ways. The steak and garlic topping, rich with those fabulous fungi mushrooms and ripe juicy tomatoes, rests on a bed of decadent creamy risotto. “Decadence” comes not just from the velvety richness of risotto, but the luxurious truffle butter (speaking of coming from the earth) and healthy spinach. Bring these two earthy delights together, and you have a planet of flavor.
In Your Box (serves 2)
- 10 oz. Steak Strips
- ¾ cup Arborio Rice
- 1 Roma Tomato
- 3 oz. Shiitake Mushrooms
- 2 oz. Baby Spinach
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1 oz. Black Truffle Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 1 tsp. Onion Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJJnKOy
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Calories770
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Carbohydrates67g
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Net Carbs62g
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Fat41g
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Protein36g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using flank steak or 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary, and cooking until steak strips reach a minimum internal temperature of 145 degrees.
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If cooking without a protein, omit Step 4 and adding the steak strips in Step 5.
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Coarsely chop spinach.Cut mushrooms into 1/4" slices.Mince garlic.Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other pot to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add 1/2 cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in spinach, truffle butter, and onion salt (reserve a pinch for vegetables) until combined. Cover and set aside. -
4 Cook the Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Transfer steak strips to a plate. Keep pan over medium-high heat. -
5 Cook Vegetables and Finish Dish
Add 2 tsp olive oil and mushrooms to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add garlic, mirepoix base, remaining onion salt, and 2 Tbsp. water. Bring to a simmer.Once simmering, remove from burner and stir in tomato and steak strips.Plate dish as pictured on front of card, topping risotto with steak strips and vegetables. Bon appétit!
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