Mushroom Risotto & Sirloin Tip

Risotto is my go-to meal, it's the one I can cook blindfolded and half dead on my feet. And it gives me an hour to myself as it requires constant stirring in order to give it the right texture. I love making risotto, but the process is not for everyone. Before you start, make sure you have everything chopped, sliced, shredded, etc. because once you start stirring, stopping could literally ruin the dish.

Sirloin Tip
1 large sirloin tip
1 T miso paste
1/4 C tamari
2 T honey
2 T apple cider vinegar
1 T sesame oil

Tenderize a sirloin tip (or any other cut of beef you want). Whisk the rest of the ingredients thoroughly and pour over beef. Cover and marinate for as long as you can in the refrigerator. When risotto (below) is finished, pan fry on each side over medium heat for 5 minutes.

Risotto
1 C uncooked arborio rice
1/4 C unsalted butter
5 C stock
1/2 C dried shitake mushrooms, reconstituted for 30 minutes & water reserved, chopped
1 red onion, chopped
4 cloves garlic, chopped
2 T fresh parsley chopped
1/4 C parmesan cheese, shredded
salt & pepper

In a saucepan heat stock over low heat. In a large skillet melt 1/8 C butter over medium heat. Add onions and saute 5 minutes until translucent. Stir in arborio and cook about 5 minutes, stirring once or twice. Add reserved shitake water and start stirring! When liquid is absorbed, add a ladle of stock, shitake mushrooms and garlic. Stir! Continue adding a ladle of stock as the liquid is absorbed. Once rice is al dente, turn heat off and mix in butter, cheese, salt and pepper.

To serve, spoon a heaping mound of risotto onto a plate, slice sirloin tip thinly and place over risotto. Add a side salad and a slice of bread.