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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with the Risotto. In between stirring and adding broth, trim & wash the asparagus and snap peas. Preheat the oven, place the asparagus in the baking dish and into the oven to poach. Dry the steak and crust with the peppercorns. Sear the prosciutto and set aside. Sear or grill the steak. Finish the risotto and serve with the steak & asparagus.
Sweet snap peas & salty proscuitto balance each other perfectly in this creamy risotto. We skip the grated parmesan, but feel free to add it if you just love cheese so much. A sprinkle of fresh basil or even mint completes this dish and brings it all together.
A quick & easy way to get moist, tender asparagus. White wine or broth adds a touch of flavor.
New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.
