Land and Sea Risotto

1. 1

   Heat medium stockpot and add 3 tbsp butter, crimini, garlic, shallots, sweet onion and for 5 minutes.

2. 2

   Pour in plum tomatoes, beef broth and water bring to a boil and reduce to a low simmer.

3. 3

   In a heated 12 inch saute pan add 3 tbsp butter in the Arborio rice and stir with a wooden spatula.

4. 4

   When the mixture is well blended add in 2 cups of warm stock and stirring at all time over a simmer.

5. 5

   Add in the when the broth had been absorbed add it 3/4 cup and stirring; repeat this step until all of the broth is gone.

6. 6

   Add in the wine and 2 tbsp butter and stirring the risotto after 20 minutes when the risotto is al dente cover and keep warm.

7. 7

   In a heated 12 saute pan add 4 tbsp butter and when the butter turn a light brown add beef steaks, salt and pepper and saute to a medium rare and place into a warm plate.

8. 8

   Clean the saute pan and add 3 tbsp butter, prawns and salt and saute until the prawns turn pink.

9. 9

   Remove from heat and set aside until needed.

10. 10

    Serve the risotto and top with 2 pieces of beef tenderloin and 3 prawns per serving.

11. 11

    Top with minced chive.

12. 12

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* Per serving · 4 servings · Values may vary.