Vegetable-Infused Steak Risotto

1.Prepare the Steak: Pat the steak dry and season generously with salt and pepper. Heat 1 tbsp of olive oil in a heavy-bottomed pan over high heat until shimmering. Sear the steak for 3-4 minutes per side for medium-rare (or to desired doneness). Remove the steak from the pan, place it on a cutting board, and tent loosely with foil. Let it rest for at least 10 minutes before slicing.

2.Start the Soffritto: In a large, deep pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the minced shallot and onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

3.Infuse the Vegetables: Add the diced red bell pepper and grated carrot to the pot. Cook, stirring occasionally, for 5-8 minutes until the vegetables have softened slightly and the carrot has released some of its color.

4.Toast the Rice: Add the Arborio rice to the vegetable mixture. Stir constantly for 2 minutes until the edges of the grains become translucent (toasting the rice helps it absorb liquid slowly and remain firm).

5.Deglaze: Pour in the white wine and stir until it is completely absorbed by the rice, scraping up any browned bits from the bottom of the pot.

6.Cook the Risotto: Add one ladleful (about 250 ml) of the hot beef stock to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process should take about 20-25 minutes. The risotto is ready when the rice is creamy but still has a slight bite (al dente).

7.Mantecatura (Finishing): Remove the pot from the heat. Stir in the cold, cubed butter and the grated Parmesan cheese. Stir vigorously for 2-3 minutes until the risotto is incredibly creamy and glossy. Taste and adjust seasoning with salt and pepper as needed.

8.Slice and Serve: Thinly slice the rested steak against the grain. Ladle the creamy vegetable-infused risotto into warm bowls. Arrange the sliced steak over the top of the risotto. Garnish with fresh chopped parsley and serve immediately.