Beef With Balsamic Reduction And Mushroom Risotto

1. 1

   Season the vinegar then pour over the beef. Let marinate for 20-30 mins.

2. 2

   To cook the risotto, bring 3/4 cup stock to a boil, add the rice and diced shallot then simmer for 15-20 mins, until the rice is tender. Season.

3. 3

   Meanwhile, heat the oil in a frying pan. Remove the beef from the vinegar, reserving the marinade, and sear for 2-3 mins, turning. Remove from the pan and wrap in foil. Add the mushrooms to the frying pan and saute for 3-4 mins. Remove from the pan and add to the rice. Add the halved shallots and tomatoes to the pan and saute for 5-6 mins, stirring. Pour in the reserved marinade and remaining stock. Bring to a boil and simmer for 4-5 mins. Place the risotto and steak on a plate. Spoon the tomatoes, shallots and sauce on top and garnish with basil.

* Per serving · 4 servings · Values may vary.