Rosmarino e’ Aglio Bistecca con Risotto Quattro Formaggi (Rosemary & Garlic Steak with Four Cheese Risotto)

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Many of you have read in previous posts that my home state is Iowa where I was born and raised. As a result of living in the greatest corn producing state, my family and I had only ‘corn-fed’ beef, also simply known as Iowa Beef. This is a much heavier, fatter, juicier beef than grass-fed beef.  So tonight for dinner I prepared a few steaks with an Italian inspiration and some decadent, creamy risotto on the side. This recipe for rissotto will blow your diet, so just enjoy! A nice green vegetable, such as asparagus, goes great with this.
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Rosmarino e’ Aglio Bistecca con Risotto Quattro Formaggi (Rosemary & Garlic Steak with Four Cheese Risotto)

What You Need:

  • 4 1" thick rib eye steaks
  • 7 whole garlic cloves, peeled, and minced
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp. fresh rosemary, chopped
  • Salt
  • Black pepper, freshly ground
  • Risotta Quattro Formaggi (Rice with Four Cheeses)
  • 3 Tbsp. olive oil
  • 1 onion (yellow or white), finely chopped
  • 4 large garlic cloves, finely minced
  • 3 cups Chicken Stock/Broth (homemade is best, but canned is OK if in a hurry)
  • 8 oz. (1 cup) Arborio rice
  • 2 Tbsp. butter
  • 3 Tbsp. freshly ground Parmigiano Reggiano cheese
  • 2 oz. Italian Fontina cheese, freshly grated
  • 3 Tbsp. Asiago cheese, freshly grated
  • 1 oz. Gorgonzola or Provolone cheese, freshly grated
  • Sea salt, freshly ground
  • Black pepper, freshly ground
  • 3 Tbsp. Italian parsley, freshly chopped

Instructions

    For the Steaks:
  1. In a small pan, cook the garlic in the olive oil on a medium-high heat.
  2. Cook garlic, with occasional stirs, until garlic is a golden brown.
  3. Add the chopped rosemary, stirring a few times, then remove from heat.
  4. Sprinkle the salt and pepper on both sides of the steaks.
  5. Grill the steaks to your desired level of doneness.
  6. While steaks are cooking, reheat the oil-garlic-rosemary sauce on low.
  7. Serve steaks with the sauce drizzled on top.
  8. For the Risotto:
  9. In a large saucepan, saute the onion and garlic in the olive oil for 5 minutes.
  10. Stir in the rice, cook until the liquid is absorbed into the rice, stirring often.
  11. Add 1 cup of chicken stock/broth, simmer, and stir often until absorbed into the rice.
  12. Repeat this one cup of stock/broth, constantly stirring and absorbing liquid into rice before adding the next cup of broth/stock, taking approximately 15 - 20 minutes.
  13. Mix in the butter.
  14. Mix in the cheeses and the Italian parsley.
  15. Season with salt and pepper.
  16. Garnish with more chopped Italian parsley.
  17. Serve IMMEDIATELY.


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Comments

  1. says

    Looks like the perfect meal!

    My parents moved to Iowa when I was in college (and I actually went to college there as well, at Grinnell), so I have a soft spot in my heart for cornfields too :)

  2. says

    Dear Kerstin, So many good things and memories of Iowa and the wonderful food that is grown there. It is almost time for the sweet corn to be picked in Iowa … corn just isn’t as sweet and as tender down here in the Carolinas, so we miss it alot! Thanks for stopping by and chatting!

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