Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1/4 cup olive oil in braising pan or Dutch oven on medium heat.
  • Add garlic and red pepper flakes, if using, and cook 3-4 minutes or until garlic is lightly browned.
  • Add mushrooms and cook 5-6 minutes.
  • Deglaze pan with wine and add tomatoes.
  • Cover tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
  • Heat additional olive oil in heavy-bottomed saucepan or Dutch oven.
  • Saute shallots and pancetta 3-4 minutes, stirring constantly.
  • Add risotto and cook 2-3 inutes or until risotto begins to brown.
  • Combine broth with cream in a small saucepan and heat until simmering.
  • Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice.
  • The final 1-2 cups will not be completely absorbed but will give the risotto a creamy texture.
  • Stir in oregano and asparagus and keep warm for service.
  • Brush steaks with olive oil and season with salt and pepper.
  • Preheat grill on high and reduce to med high; grill steaks to desired doneness.
  • Serve steaks with risotto and sauce.
  • Serve with Louis M Martini Cabernet Sauvignon!
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