Rib-Eye Steak and Mushroom Risotto

Ingredients

• salt and ground black pepper to taste
• 2 , 8 ounce
• 1 tablespoon canola oil
• 3 tablespoons olive oil , divided
• 1 , 16 ounce
• 1 , 16 ounce
• 3 shallots , diced
• 3 cloves garlic , minced
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 6 cups low-sodium chicken broth , divided
• 0.25 cups butter
• 2 tablespoons finely chopped fresh chives
• sea salt to taste
• freshly ground black pepper to taste

Instructions

1. 1

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

2. 2

   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.

3. 3

   Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.