Ingredients
Units
Scale
- 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
- In a small pan, cook the garlic in the olive oil on a medium-high heat.
- Cook garlic, with occasional stirs, until garlic is a golden brown.
- Add the chopped rosemary, stirring a few times, then remove from heat.
- Sprinkle the salt and pepper on both sides of the steaks.
- Grill the steaks to your desired level of doneness.
- While steaks are cooking, reheat the oil-garlic-rosemary sauce on low.
- Serve steaks with the sauce drizzled on top.
For the Risotto
- In a large saucepan, saute the onion and garlic in the olive oil for 5 minutes.
- Stir in the rice, cook until the liquid is absorbed into the rice, stirring often.
- Add 1 cup of chicken stock/broth, simmer, and stir often until absorbed into the rice.
- 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.
- Mix in the butter.
- Mix in the cheeses and the Italian parsley.
- Season with salt and pepper.
- Garnish with more chopped Italian parsley.
- Serve IMMEDIATELY.
