NY Strip Steak with Spinach Risotto and Sauteed Grape Tomatoes (SpecialMarch 14th Dinner for the Man)

Here is the dinner I made for my SO to celebrate March 14th.

NY Strip steak with Spinach Risotto and Sauteed Grape Tomatoes 

Ingredients and preparation:

Steak:

• Any Steak you'd like
• Freshly Ground Pepper
• Kosher Salt
• Olive Oil

Steak Preparation:

Rub the steak with the olive oil, and season with salt and pepper to taste. Cook over medium-high fire until desired doneness and let it rest for about 5 mins before serving. (I cooked this last).

Spinach Risotto Ingredients

• a 10-ounce package frozen chopped spinach
• 3 cups chicken broth
• 1 cup water
• 1 cup finely chopped onion
• 2 tablespoons olive oil
• 1 cup long-grain rice
• 1/2 cup freshly grated Parmesan cheese

Risotto Preparation:

Cook spinach according to package instructions and drain well. Cool spinach completely (I just poured cool water on it) and squeeze dry by handfuls.

In a saucepan bring broth and water to a simmer and keep at a low simmer.

In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.

Stir spinach into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.

Sauteed Tomatoes:

• 1 package grape tomatoes
• Salt to taste
• 3 Tbsp Olive oil
• 2 Tbsp Balsamic Vinegar
• Dry Basil to taste
• Fresh or Dried Rosemary to taste (optional)

Sauteed Tomatoes Preparation:

Heat oil in skilled over medium high heat and add tomatoes, salt and vinegar. Cook for 2 to 3 mins. and add herbs. Transfer to a serving bowl.

This was my first time making risotto and definitely is not going to be the last.