Wed, 28 August 2024
For the risotto?
Red wine?
Arborio rice?
Fresh cream?
1 shallot diced?
2 cloves garlic chopped?
500ml of stock beef
1/2 a celeriac?
For the steak
2 ribeye steaks?
Salt pepper?
Butter?
Herbs?
Method?
Cool the celeriac in boiling water and then drain it. Add the cream and then blitz until softened and creamy.?
Make the risotto by sweating the onion and garlic together in a frying pan, add the rice to toast, then add the white wine and reduce. Slowly add ladles of stock on a low heat reducing the liquid after each ladle until the rice is cooked. Season and then add the creamy celeriac. Allow to cook until nice and thickened and serve.?
Take the steak out of the fridge firstly and bring to room temperature for 30 mins. Heat a pan onto a high heat.
With the ribeye season it nicely on both sides. Oil the hot pan and place in. Seal on both sides for two minutes. Transfer to the oven for 5 mins until medium and then remove. Allow to rest
