If you're in a pinch for what to cook this Sunday (Valentine's Day), don't worry a second longer, we've got you covered!! While in Tahoe earlier this month, the ASE girls suggested I reach out to Becca of Cooking with Confetti to ask for her take on a perfectly paired Valentine's Day dinner menu.
I couldn't be more excited to share what she dreamt up!
We teamed up with Speak Wines and Cooking with Confetti to share this amazing menu with you. Regardless if you decide to cook this for Valentine's Day or not, it's a great menu to keep on hand for impressing your honey, or even a group of friends. Plus, Becca shares how to create the perfect Risotto (did you know that Risotto is actually a dish, and not an ingredient? Mind blown!).
Simple Skirt Steak
with Gorgonzola Risotto, Caramelized shallots & asparagus
When I think of a dish to cook my significant other, my mind instantly and most always goes to the two S’s… Starch and Steak. My guy is a big meat eater so I always try to incorporate that. With Risotto being a heavier dish, I opted for a lighter meat - skirt steak is simply not as heavy of a steak, and to me when I eat it, it just seems lighter. (I mean, as light as steak can get!)
So impress your date with this yummy dish and see how well it goes with Speak Wines YUMMMY Malbec. And I mean so yummy, my taste buds sang after every sip paired.
- 1 box (2 cups) Arborio rice
- 1 large shallot
- 2 boxes of Chicken Stock
- ½ cup dry white wine (I used Santa Margarita Pinot Grigio)
- 2-tablespoon butter
- ¾ Parmesan cheese
- 4 oz gorgonzola (you can use a creamy blue cheese if you don’t like the flavor)
- 1-tablespoon thyme
- Olive oil
- Kosher Salt
Pour both boxes of stock into a saucepan and simmer over medium low heat to warm the stock. In a Dutch-oven, or large saucepan, heat 2 tablespoons of olive oil. Dice your shallots finely and throw them into the olive oil over medium heat, and season with a big pinch of salt. Constantly stir and watch as the shallot becomes translucent, 9-10 minutes.
Add the 2 cups of rice on the same heat, and continue stirring until toasted, 3-4 minutes. Add the wine and bring the temp up high to a boil and let the wine evaporate (1-2 minutes). Meanwhile, continue to stir and scrape the bottom of the pan, this dish does need lots of attention.
Begin adding the stock 1 large spoonful at a time. I use a ladle, but if you don’t have one, use a large deep spoon. Add each ladle one at a time until it's absorbed into the rice, stirring gently. Keep the temperature at a low simmer while you add all your stock. Depending on the rice you buy this process can take up to 20-25 minutes as you slowly add more stock to get the consistency you like. (I like to taste after every 2 ladles).
Now for the good stuff, add the cheese, the butter and the thyme and stir together until it's melted all together. Season with salt and a big pinch of pepper.
- Olive Oil
- Salt & Pepper
- 1 bundle Asparagus
Pre Heat oven to 375 degrees
Line your baking sheet with aluminum foil, drizzle with olive oil, salt and pepper, and bake in the oven for 8-10 minutes.
Ingredients (Serves 2):
- 1 ½ pound skirt steak
- Olive oil
Heat a large pan with olive oil on the highest heat. Wait 1-2 minutes until the oil is hot. You want the pan to be hot enough so that the steak immediately begins to sizzle once you add it!
Meanwhile, generously salt and pepper both sides of your steak. Pick up the steak with your tongs and place It on the steaming pan and sear each side (1-2 minutes, depending on the how rare or cooked you like your steak).
Take the meat off the heat, and let rest for 1 minute. Slice the steak at a slant or slight angle. Serve immediately accompanied by asparagus and risotto!
Enjoy xo -Becca
You spent all that time hovering over you Risotto, don't worry about whipping up a dessert. Chocolate covered strawberries, or sweet treats from the Whole Food's bakery are the perfect ending to this delicious dinner! What is on your menu for this