Corn & Bacon Risotto with Tri Tip Steaks

I very rarely blog dishes in which every component is talked about and plated on one plate....however, one night, during one of Justin and my infamous cook-offs I created this dish and was instantly obsessed with the art of plating and making something look a little fancier than my usual comfort food style.  I had never attempted Risotto before, and I was super intimidated by it's reputation of being hard to cook, but I went for it and LOVED the flavors featured in this one (I mean, corn and bacon? hello!).  I also like a dish in which I have a meat, veggie and a starch present (the Zerner triad combo that I grew up with).  This dish is great if you're having company over because it's impressive looking, and risotto is very filling. If you don't like asparagus you can substitute in green beans, broccoli, or brussel sprouts (I just think the green gives this dish such a great combination of colors).

Corn & Bacon Risotto with Grilled Tri Tip Steak

(This recipe will yield 4 portions)

For the Risotto:

5 bacon slices, cooked and chopped

2 tbsp. unsalted Butter

2 tbsp. Olive Oil

¾ cup minced onion

1 garlic clove, minced

¾ cup Arborio Rice

2-3 cups Low Sodium Chicken Stock

½ cup White Wine (Pinot Grigio)

1 ½ cups frozen corn

½ tsp. thyme

1/3 cup shredded cheddar

1/8 cup Chives, diced

Pepper

1.     Cook up your bacon, and set aside, leave the oil from the bacon in the pan for later use.

2.     In a pot, melt your butter and olive oil.  Add in your onion and garlic clove and cook for about 5 minutes.  Then add in your rice, stir, and cook for another 5 minutes, or until the edges of the rice start to turn translucent.

3.     Meanwhile, in another pot, bring your chicken stock to a boil, and then reduce the heat so that it’s nice and hot.

4.     At this point, add in your white wine (I used a dry Pinot Grigio, you don’t want anything too sweet).  Stir frequently on a medium heat, until all of the wine is absorbed (about 5 minutes). At this point, add your corn and thyme, and mix thoroughly.

5.     Reduce the heat down slightly to a medium/low heat, and add one cup of your chicken stock.  You want to stir the rice frequently until the broth is fully absorbed.  At this point, add another cup of chicken stock and repeat the stirring and cooking process. You want to do this until the rice is al dente (you may not use all of the stock depending on the humidity – however you can save the stock to use if you want to re-heat leftover risotto).

6.    When the rice is al dente, add in your chopped bacon, cheddar cheese, chives and pepper.  Mix well until everything is integrated. You will want to serve your risotto immediately.

For the Steak:

4,  1/2  lb. Tri Tip Steaks

Pepper

Garlic Salt

1.     Season your steak on both sides with pepper and a little bit of garlic salt.

2.     On a griddle cook on each side for 4 minutes.  Let sit for a few minutes before serving so that all juices are reabsorbed.

For the Compound Butter:

4 tbsp. unsalted Butter room temperature

2 garlic cloves, minced

1 tsp basil

1.     Mix the ingredients together and form into a log.  Wrap in plastic wrap and put in fridge for at least 30 minutes.

2.     Before serving, cut into 4 equal wheels and place on top of steak.

For the Asparagus:

About 24 tips of Asparagus (the end with the leaf)

2 tbsp. unsalted Butter

Sprinkle of garlic powder

Pepper

1.     In a baking dish lay down asparagus, on top lay slices of the butter evenly across the spears.  Sprinkle your garlic powder and pepper on top.

2.     Cook in a preheated 350 degree oven for 10 minutes.  Take out of oven and toss.  Place the oven on HI BROIL and place on the bottom most rack of the oven – cook for about 7 minutes.

For the Fried Onions:

A loose cup of thinly sliced Onion

3-4 tsp. Flour

Salt

Pepper

Reserved Bacon Fat from your Risotto

Extra Canola Oil for frying

1.     In a bowl, toss together your onion, flour, salt and pepper until the onions have a light coating of all the ingredients on them.

2.     In the pan that has the reserved bacon drippings, add a little more canola oil to it so that there’s enough oil to fry.  Heat up oil, once hot toss in your onions.

3.     Cook until a nice golden brown.  Remove from oil and set on a plate with a paper towel on top to absorb any excess oil.

For the Full Meal Assembly:

Lay down a healthy portion of Risotto; top that with your steak.  In the center of the steak, add your compound butter and top with fried onions.  Lay about 6 asparagus spears up against your steak vertically.