Parmesan Risotto with Pan-Seared Steak & Alexandra’s Pikliz Relish

A creamy, cozy risotto meets a perfectly seared steak… then gets a bright, tangy hit on top from Alexandra’s Pikliz® Relish.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Serves: 2

Ingredients

For the Parmesan Risotto

• ⅔ cup Arborio rice
• ⅓ cup onion, finely chopped
• ¼ cup white wine
• 3 cups vegetable stock, kept warm
• 2 tbsp butter
• 1 tbsp olive oil
• ⅓ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• For the Steak
• 2 chuck eye steaks or Angus beef steaks
• 2 tbsp butter
• Fresh or dried thyme
• Salt and black pepper, to taste

For the Steak

• 2 chuck eye steaks or Angus beef steaks
• 2 tbsp butter
• Fresh or dried thyme
• Salt and black pepper, to taste

Instructions

Make the Risotto

1) Warm the stock
Heat the vegetable stock in a saucepan and keep it warm over low heat.

2) Start the base
In a separate pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent (don’t brown it).

3) Toast the rice
Add the Arborio rice and stir for about 1 minute, until lightly coated and slightly translucent around the edges.

4) Deglaze
Pour in the white wine and stir until mostly absorbed.

5) Build the risotto
Add one ladle of warm stock at a time, stirring gently and continuously. Let the liquid absorb before adding more.
Continue for 18–20 minutes, until the rice is creamy and tender.

6) Finish
Remove from heat. Stir in the butter and Parmesan cheese. Season with salt and black pepper to taste.

Cook the Steak

1) Season
Season the steaks generously with salt and black pepper.

2) Sear + baste
Heat a skillet over medium-high heat. Add butter and thyme. Once hot, place the steaks in the pan and don’t move them.
Cook for about 5 minutes per side for medium-rare (adjust based on thickness).

3) Rest & slice
Remove steaks from the pan and let rest for 5 minutes. Slice against the grain.

Chef's video (Here)

Serve

Spoon the risotto onto plates and finish with freshly grated Parmesan and cracked black pepper.
Place sliced steak alongside and top with Alexandra’s Pikliz® Relish for a bright, tangy contrast.

Chef’s Notes

• Stir gently — risotto should be creamy, not whipped.
• Always rest steak before slicing to keep it juicy.
• Sirloin or porterhouse also work beautifully if that’s what you’ve got.