Main Dishes

Rib Eye Steak and Mushroom Risotto

63

Rib Eye Steak and Mushroom Risotto are perfectly sous vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness.

6
Sous vide steaks:
2 rib eye boneless steaks
salt and pepper to taste
1 tablespoon canola oil
Mushroom Risotto:
6 cups low-sodium chicken broth, divided
3 tablespoons olive oil, divided
1 pound cremini mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
3 shallots, diced
3 garlic cloves, minced
1½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
2 tablespoons chives, finely chopped
Sous vide rib eye steak: Preheat the sous vide cooker to 132°F in a water bath according to manufacturers instructions. Salt and pepper steaks and place in a vacuum sealer or heavy-duty freezer Ziploc bag....
See the full directions on my site
Nutritions

Calories
443

Sodium
943mg
39% DV

Fat
22g
34% DV

Protein
12g
24% DV

Carbs
44g
15% DV

Fiber
6g
24% DV

Mezcal Negroni

115

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV