Remember that beef that I cut into steaks and froze? Well we just finished those steaks this week with a side of risotto. I have been wanting to finish off some risotto rice that I had open from a while back, but I wanted to wait until the gourmet mix of mushrooms was on sale. I was in luck this week because they finally went on sale!
- Mushrooms- $3.49
- Risotto- $1 (I used 1/4 of the bag and bought the bag for $3.99)
- Steaks- $2.40 (I used 4 of them and they were 60¢ each)
- Spinach- $1 (used 1/6 of the bin and bought the bin for $2.99)
- Onion- 30¢
- Chicken broth- 25¢ worth (BOGO find)
- Parmesan rind- free? I was going to throw it away, but saw an article and blogged about it.
- Garlic powder- 5¢ worth?
- Spoonful of Philadelphia Cooking Creme- FREE with coupons!
- Balsamic vinegar- ~40¢ worth for dressing and marinade
Total $8.89 or $4.45 a serving! I don’t think I could get a steak and risotto dinner anywhere for $4.45.
The makings of mushroom risotto
I boiled the risotto and mushrooms brought it back down to low and continued to add chicken broth until it no longer absorbed any more then I added a spoonful of the cooking creme. Then I added the rind of the cheese, I shredded what I could and when I got tired of shredding I added the whole rind. Also included lots of garlic powder.
Earlier in the day I had marinated the steaks in balsamic vinegar with a little salt and pepper.
The steaks were panfried over high heat for about 2 minutes on one side and 1 on the other. We like them medium rare, so cook for longer if needed. The sautéed mushrooms were added to the plate after the meat rested for 2 minutes.
Cooking like this actually makes it difficult to pay for meals when we go out to eat.
Do any of you have secrets for a good risotto?