This mushroom quick "risotto" was outstanding! Little prep, quick and easy. I actually used closer to a cup of parmesan and 1.5 tsp of rosemary just to kick it up a notch. This is definitely going to be a mainstay in our dinner rotation. It would go great with chicken, pork and even fish. De-licious!
Steak with Quick Mushroom "Risotto"
Photo: Hector Manuel Sanchez
Yield: Makes 4 servings
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- 2 tablespoons olive oil
- 1 1/2 pounds strip steak
- Kosher salt and pepper
- 10 ounces mushrooms, sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 3/4 cup grated Parmesan
- 1 teaspoon fresh rosemary, chopped
- 1 bunch broccoli rabe
- 1 tablespoon fresh lemon juice
- Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest.
Wipe out the skillet and heat the remaining oil over medium heat. Add the mushrooms and cook, 3 minutes. Add the wine and cook until evaporated. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and 1/4 teaspoon pepper.
Steam the broccoli rabe in a separate pot until tender, about 5 minutes, as the orzo cooks. Drizzle the rabe with the lemon juice. Divide among plates. Serve with the steak and "risotto."
Note: Orzo, a rice-shaped pasta, is a speedy stand-in for the Arborio rice traditionally used in risotto. Cooking orzo in broth instead of water intensifies its flavor.
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