Joe Misseri

Seared Steak w/ Butternut Squash Risotto and Parmesan

Ingredients (serves 2)

• 2 steaks

• 8oz chicken stock

• 1 medium butternut squash

• 1 clove garlic

• 5 sprigs of thyme

• 3oz baby spinach

• 3/4cup arborio (italian short grain) rice

• 1/3cup white wine

• 1oz shaved parmesan cheese

Equipment

2 8” medium pots (1 w/ lid); 10” medium pan

Prep

1. Cut squash into 1/4 cubes

2. Thinly slice garlic

3. Strip leaves of half of thyme sprigs (throw out the stems)

Warm Stock

1. Combine the chicken stock and 1 1/2 cups water in a medium pot. Bring to a boil over medium-high heat, then remove from heat and cover.

Saute Squash and Toast Rice

1. Heat 2 tablespoons butter in a separate medium pot over medium-high heat.

2. Once butter is foamy, add squash and garlic; saute until softening 2-3 minutes.

3. Add rice and stir frequently until toasted and translucent, another 2-3 minutes

4. Reduce heat to medium and add white wine and 1/4 teaspoon salt; simmer until liquid is mostly absorbed, 1-2minutes

Simmer Squash Risotto

1. Add warmed stock to pot with rice; increase heat to high and bring to a boil

2. Once boiling, reduce heat to medium low and simmer, stirring occasionally and mashing squash with a spoon until liquid is mostly absorbed and rice is tender, 18-22 minutes.

Sear Steaks

1. While risotto simmers, pat steaks dry and season with salt and pepper

2. Heat 1/2 tablespoon olive oil in a medium pan over medium-high heat

3. Once oil is shimmering, add steaks and the rest of the thyme (the whole sprigs) to pan and sear until medium rare, 3-5 minutes per side

4. Remove pan from heat and discard thyme; set steaks aside to rest for 5 minutes

Finish Risotto & Plate

1. Stir in spinach, a tablespoon of butter, parmesan (to your liking), salt, and pepper to combine well.

2. Cut steaks into strips and plate over risotto, garnish w/ minced thyme, remaining cheese, and pepper.

Recipe via plated