大象传媒

Grilled flatiron with mushroom risotto

4 x 175g flat iron steaks
Seasalt
1 shallot finely chopped
200ml red wine
1 tablespoon balsamic
1 teaspoon honey
25g butter

Rub the steaks with oil and place in a scorching hot pan. Seal off for a minute on both sides, lower the heat and add the shallots. Cook until soft and remove steaks and rest. Add the wine and boil to reduce by half , add the balsamic and honey and cook to a sauce consistency.
Add the steaks and resting juices and add the butter.

Mushroom Risotto

1 onion, chopped
2 cloves garlic minced
4 slices chopped streaky bacon
2 tablespoons oil
1 tablespoon porcini dried mushrooms soaked in 100ml boiling water
300g arborio rice
100ml white wine
1 litre chicken stock
200g mushrooms
25g butter
Handful chopped parsley
75g grated Parmesan

Cook the onion and garlic in one tablespoon of the oil until soft and golden. Add the rice and cook for 30 seconds to coat. Add the wine and stir to reduce by half.
Add the hot stock a ladleful at a time until absorbed and repeat until the rice is cooked but al dente and a loose consistency. Chop the porcini and add with the juice.
Heat the remaining oil in a pan until hot and add the mushrooms. Season and dot round the butter.
When golden fold into the risotto with the parsley and Parmesan .