Rib Eye Steak and Mushroom Risotto

August 10, 2017

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.

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