Creamy Parmesan Risotto With Seared Beef Medallions: A Restaurant Dinner at Your Own Table

How to Make Parmesan Risotto With Beef Medallions

1. Bring the beef to room temperature. Take the medallions out of the refrigerator 30 minutes before cooking. Pat them dry and season both sides with salt and pepper.
2. Warm the broth. Heat the broth with the bay leaf in a saucepan and keep it at a bare simmer over low heat.
3. Build the base. In a wide, heavy pot, heat the olive oil over medium heat. Add the onion with a pinch of salt and cook for 4 minutes, until soft. Add the carrot, celery and garlic and cook 2 minutes more.
4. Toast the rice. Add the rice and stir for 1 to 2 minutes, until the grains look slightly translucent at the edges.
5. Add the wine. Pour in the wine and stir until it is almost completely absorbed.
6. Add broth slowly. Add one ladle of warm broth and stir gently until absorbed. Keep adding broth one ladle at a time, stirring often, for 18 to 22 minutes. The rice is ready when it is tender with a slight bite in the center and the risotto flows like thick lava.
7. Sear the beef. While the risotto cooks its last 10 minutes, heat a heavy skillet, preferably cast iron, over high heat. Add the oil, then the medallions. Sear without moving for 4 minutes, until a deep brown crust forms.
8. Flip and baste. Turn the medallions, add the butter and thyme, and spoon the foaming butter over the meat for 3 to 4 minutes, until an instant-read thermometer reads 130°F for medium-rare.
9. Rest the meat. Move the medallions to a plate and let them rest for 5 minutes.
10. Finish the risotto. Remove the risotto from the heat and discard the bay leaf. Add the cold butter and Parmesan and stir vigorously for 1 minute until glossy. Add a splash more broth if it seems stiff. Season with salt and pepper.
11. Plate and serve. Spoon the risotto onto warm plates, add the beef medallions on the side and finish with extra Parmesan.

Tips for Perfect Risotto and Steak

• Keep the broth hot. Cold broth stops the cooking and makes the rice gummy.
• Serve risotto immediately. It keeps thickening as it sits.
• Do not crowd the skillet. Leave space between medallions so they sear instead of steam.
• Pressure cooker shortcut: after toasting the rice and adding wine, add 3 ½ cups broth and cook on high pressure for 6 minutes, then quick release and finish with butter and cheese.

Variations

For mushroom risotto, sauté 8 ounces of sliced cremini mushrooms with the onion.

For saffron risotto, steep a pinch of saffron threads in the warm broth for a golden, fragrant version.

For a lighter plate, replace the beef with seared salmon or large shrimp.

How to Store Leftovers

Store risotto and beef separately in airtight containers in the refrigerator for up to 3 days. Reheat risotto in a saucepan with a splash of broth. Leftover risotto can be shaped into small patties, coated in breadcrumbs and pan-fried until crisp.

Nutrition Information

One serving, with risotto and one medallion, provides approximately 650 to 750 calories and about 40 grams of protein, depending on portion size and the amount of butter and cheese used.

Final Thoughts

You do not need a reservation to enjoy a beautiful dinner. With a pot of creamy Parmesan risotto, a hot skillet and two good pieces of beef, your own kitchen becomes the best restaurant in town.

Light a candle, pour something nice and take your time at the table. These are the dinners people remember.

With love, from Grandma's kitchen ❤️