Home Chef French Onion Steak Risotto

• 1 oz. Grated Parmesan
• ⅓ oz. Butter
• 10 oz. Steak Strips
• 1 oz. Shredded Asiago Cheese
• 1 Yellow Onion
• 1 oz. Seasoned Croutons
• ½ cup Arborio Rice  (jasmine rice would be better- 1-2 cups)
• 4 tsp. Beef Demi-Glace
• ¼ oz. Parsley

1. Prepare the Ingredients

   Halve and peel onion. Slice halves into thin strips. Mince parsley (no need to stem). Coarsely crush croutons. Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.

2. 2

   Start the Risotto

   Place another medium pot over medium-high heat and add 1 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 pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

3. 3

   Finish the Risotto

   Add ½ 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 and stir in Parmesan, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.

4. 4

   Cook the Onion

   Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onion strips and a pinch of saltto hot pan and stir often until softened and browned, 6-8 minutes. If onion browns too quickly, add 1 Tbsp. waterto hot pan and cook until evaporated. Transfer onion strips to a plate. Wipe pan clean and reserve.

5. 5

   Finish Steak Strips and Finish Dish

   Return pan used to cook onion to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir often until no pink remains and steak strips reach a minimum temperature of 145 degrees, 4-6 minutes. Stir in cooked onions, demi-glace and 1 Tbsp. water until combined. Remove from burner and stir in butter. Plate dish as pictured on front of card, topping risotto with steak strips and garnishing with Asiago, parsley, and croutons.