21-Day Aged Sirloin With Creamy Saffron Risotto
Saffron, the world's rarest spice, infuses this creamy risotto with colour and depth. Top with a juicy aged sirloin and serve with zingy tomato and rocket salad for balance.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature
Boil a kettle
Peel and finely chop your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until caramelised
Once caramelised, add the chopped garlic and cook for 1 min further or until fragrant
Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water and add your saffron – this is your saffron stock
Once the garlic is fragrant, add your arborio rice to the pan and cook for 1 min, stirring to coat the grains in the oil
Add the saffron stock to the pan with the rice, a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
Whilst the risotto is cooking, slice your cherry tomatoes in half
Once the risotto has been cooking for 25-30 min, heat a separate large, wide-based pan (preferably non-stick) over a high heat
Pat your sirloin steak[s] dry with kitchen paper, drizzle with vegetable oil and season with a pinch of salt on both sides
Once very hot, add the seasoned sirloin steak to the pan
For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side
Once the steak is cooked, transfer to a plate to rest
Once the risotto is cooked, add your Chinese rice wine, most of your grated Italian hard cheese (save some for garnish!) and your clotted cream
Season with a pinch of salt and cook for 1 min or until the cheese has melted – this is your creamy saffron risotto
Combine your balsamic vinegar with a generous drizzle of olive oil and a pinch of salt in a bowl
Wash your salad, then pat it dry with kitchen paper
Add the salad and halved cherry tomatoes to the bowl and give everything a good mix up – this is your balsamic salad
Slice the rested steak
Serve the creamy saffron risotto and sprinkle over the remaining grated Italian hard cheese
Top with the sliced steak and serve the balsamic salad to the side
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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