Bring a medium pot of 4 cups water to a boil

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Seafood 145° F |

Chicken 165° F |

Ground Beef 160° F |

Ground Turkey 165° F |

Ground Pork 160° F

Prepare the Ingredients Halve and peel onion. Slice halves into thin strips.Mince parsley (no need to stem).Coarsely crush croutons.Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.If using flank steak, follow same instructions and season same amount. If using ground beef, season same amount.

Start the Risotto Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Finish the Risotto Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner and stir in Parmesan, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.

Cook the Onions Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add onions and a pinch of salt to hot pan and stir often until softened and browned, 6-8 minutes.If browning too quickly, add 1 Tbsp. water to hot pan and cook until evaporated.Remove onions to a plate.Wipe pan clean and reserve.

Finish Steak and Finish Dish Return pan used to cook onions to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir often until no pink remains, 4-6 minutes.If using flank steak or ground beef, follow same instructions and cook until no pink remains, 4-6 minutes.Stir in cooked onions, demi-glace and 1 Tbsp. water until combined.Remove from burner and swirl in butter.Plate dish as pictured on front of card, topping rice with steak strips and garnishing with Asiago, parsley, and croutons. Bon appétit!