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Home Chef – Steak Strip Marsala Risotto

I love risotto, but always struggle to cook it just right. My problem is that the rice doesn’t like to get soft for me. I think I’ve finally got the heat settings right, on this stove top anyway.

Prep was quick and easy, only had to slice the mushrooms, dice the tomato, and slice the green onions. I got the rice going as early on as I could, since I knew it would take a while. I left the meat and vegetables cooking slowly once they were done being prepped, in the hopes everything would be done around the same time. With much luck, it was! I think the only thing I would change about this recipe would be to add more mushrooms, but that may be because I’m such a huge fan of them. Possibly some more parmesan as well.










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