Pasta Risotto & You

By Nancy Caivano


Risotto with Roasted Zucchini
and Pan Fried Steak

Serves 6


2-1/2 lb zucchini, washed well
   and thinly sliced
5 tbsp olive oil, divided
1 onion, chopped
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
2 plum tomatoes, chopped
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
2 lb. steak (I like using strip or shell
   steak, but any tender cut
   you prefer will work)
1/2 cup red wine
6 tbsp butter, divided
3/4 cup grated pecorino Romano
   cheese (or Parmesan)
1/4 cup parsley, chopped
2 tbsp thyme, finely chopped


Heat oven to 450 degree F., and spray a baking sheet with cooking spray. In a large bowl, toss zucchini with 2 tbsp olive oil. Place in a single layer on baking sheet and roast, stirring occasionally, about 20 minutes, or until golden brown. Remove from heat and set aside.

In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, and tomatoes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add zucchini.

Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add steaks and cook on both sides until golden brown, and medium-rare (or whatever degree of doneness you prefer). Remove from pan and set on a cutting board. Cut into thin slices, trying to reserve any juices that come from steak. In same pan, add red wine and cook until evaporated by half. Add 3 tbsp butter, one at a time, and swirl in. Season with salt and pepper, and set aside.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and thyme. Season with salt and pepper. Place some risotto on each plate. Top with slices of steak, and pour sauce over steak. Serve immediately.

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This page created February 1999