Easy Restaurant Quality Date Night Dinner

Описание: This tasty date night dinner is super easy to whip up and is sure to impress your date! If you're looking for something to make this Valentines day, give these recipes a shot!

Basic Risotto
Servings: 4

Ingredients:
1 ½ cups Arborio rice
4 cups chicken or vegetable broth (Hot)
½ cup dry white wine
½ Medium Yellow Onion, finely diced
1 Shallot, finely diced
1 Garlic Clove, Finely Diced
4 tbsp unsalted butter
2 tbsp olive oil
½ cup grated Parmesan cheese
Salt & black pepper, to taste

Instructions:

In a large pan over medium heat, heat olive oil. Add the minced shallot, onion, and garlic. Cook until soft and translucent (about 3-4 minutes).

Stir in the Arborio rice and cook for 1-2 minutes until toasted (Slightly brown and smells nutty).
Pour in the white wine and let it absorb completely into the rice.

Add one ladle of hot broth, stirring frequently, until almost fully absorbed.
Continue adding broth one ladle at a time, stirring constantly, until the rice is creamy and tender (about 18-20 minutes).

Remove from heat and stir in 4 tbsp of butter and ½ cup of freshly grated Parmesan.
Season with salt and black pepper to taste.

Serve immediately!

*If not served immediately, add more warm stock before serving to get the risotto creamy again.*

NOTE:
Stir often, but not constantly, to release starch while keeping texture. The rice should be creamy but still have a slight bite (al dente). You can add sautéed mushrooms, shrimp, peas, or herbs to switch things up!

Basic Red Wine Pan Sauce (for Steak)

Ingredients:

½ cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work well)
¼ cup beef broth
1 small shallot, finely minced
2 tbsp unsalted butter (cold, cubed)
1 tsp Dijon mustard (optional, for tang)
Salt & freshly ground black pepper, to taste

Instructions:

After searing your steak, remove it and set it aside to rest. Keep the pan over medium heat and add the minced shallot. Sauté for about 1 minute until softened.

Pour in the red wine and scrape up the browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine reduce by ¾ (about 2-3 minutes). Stir in the beef broth and continue to simmer until the sauce reduces by about half again.

Turn off the heat and whisk in the Dijon mustard (if using). Add the cold butter cubes, swirling the pan until the sauce thickens and gets glossy.

Taste and adjust with salt and pepper. Strain if you want a super smooth sauce, then drizzle over your steak.

Basted Steak

Ingredients:

2, 8oz NY Strip Steaks
1 garlic clove, smashed
1 Thyme Sprig
4 Tbsp Unsalted Butter
Salt & freshly ground black pepper, to taste

Instructions:

Sear on side of the side until a nice crust forms. Then flip the steak, lower the heat and add the butter, garlic, and thyme. Tilt the pan towards yourself and spoon the hot butter over the steak.

After about 2 mins of basting check the temp of the steak with a thermometer and pull it off if its ready. Let it rest for at least 5 mins before slicing!

Steak Doneness Temps:

Below are the steak temps. I recommend pulling your steak off the heat once it reaches 5 to 10 degrees before your desired doneness. This is because the steaks will continue to cook while they rest, so if you pull your steak at 135F it'll end up around 140 - 145F which is medium rare instead of medium rare.

Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F




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