Fillet Steak Risotto Recipe

Season and sear steak

Pat the fillet steaks dry with paper towel. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a heavy frying pan or skillet over high heat until just smoking. Sear steaks 2 minutes on each side for medium-rare (adjust to 3–4 minutes per side for medium). Add 1 tablespoon butter to the pan during the last 30 seconds and spoon the foaming butter over the steaks. Remove steaks to a plate, cover loosely with foil and rest for 5–8 minutes.

Finish with sweet soy

After resting, slice steaks thinly across the grain. Drizzle or brush with 1 tablespoon sweet soy. Keep warm while you finish the risotto (or briefly return to the hot pan to glaze for 30 seconds if desired).

Prepare stock

Bring 1 litre of chicken or vegetable stock to a gentle simmer in a saucepan and keep it at a low simmer throughout cooking (do not boil vigorously).

Cook bacon and mushrooms

In a large wide pan or shallow saucepan over medium heat, add the diced smoked bacon and cook until it releases fat and becomes crisp at the edges, about 4–5 minutes. Using a slotted spoon transfer bacon to a bowl, leaving about 1 tablespoon of rendered fat in the pan (add a drizzle of olive oil if insufficient). Add the quartered button mushrooms to the pan and sauté until golden and any liquid has evaporated, about 4 minutes. Add the mushrooms to the bacon bowl and set aside.

Sweat aromatics

Reduce heat to medium-low, add 2 tablespoons butter and 1 tablespoon olive oil to the same pan. Add the diced onion and the white part of the sliced spring onions. Cook gently until translucent and soft, about 5–6 minutes, stirring occasionally. Add the minced garlic and cook for 30–45 seconds until fragrant.

Toast rice

Add the 300 g Arborio rice to the pan and stir to coat the grains in the butter and oil. Cook for 1–2 minutes, stirring constantly, until the edges of the rice look slightly translucent and there is a gentle nutty aroma—do not brown.

Deglaze with wine

Pour in 125 ml dry white wine and stir until the liquid is almost completely absorbed by the rice.

Cook risotto by adding stock

Add a ladle (about 120–150 ml) of simmering stock to the rice and stir continuously until most of the liquid is absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid between additions. This process should take 18–22 minutes total from the first stock addition. Taste a grain at 18 minutes; it should be al dente with a slight bite. Adjust timing as needed.

Combine mushrooms, bacon & cream

When the rice is just about cooked (creamy and al dente), stir in the cooked bacon and mushrooms, 80 ml double cream, the baby spinach (it will wilt quickly), and the sliced green parts of the spring onions. Stir until spinach is wilted and everything is evenly distributed, about 1–2 minutes.

Finish risotto

Remove the pan from the heat. Stir in 60 g grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If the risotto is too thick, loosen with a splash of hot stock to reach a creamy, spoonable consistency.

Plate and serve

Divide the risotto between 4 warm plates. Top each portion with sliced fillet steak. Spoon any steak juices or remaining sweet soy over the steak and risotto. Optionally garnish with an extra shaving of Parmesan and a grind of black pepper. Serve immediately.