Steak and Mushroom Risotto - Plus POPA Sushi's

I cooked steak and mushroom risotto for our anniversary dinner. Turned out wonderful. Look at the serving tray. My great uncle brought it back from Saudi Arabia, to my grandmother. It's really my mom's now, but she let me borrow it. They hand made theses, even every little detail. They usually serve rice and a rack of lamb on it. I changed it up, because it was anniversary night; and wanted something pretty for my presentation.

Steak and Mushroom Risotto
3- 6 ounces beef filet
1/2 cup chopped onions
1/4 cup butter
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken broth
3 cups water
1/4 cup Parmesan cheese
1/2 cup heavy cream
1/2 pound sliced mushrooms
salt and black pepper

In heavy skillet, melt 1 tablespoon butter. Salt and pepper steaks on each side. Place in skillet, on medium heat and brown both sides. Place in  oven, at 350 degrees for 30 minutes, for medium rare.

In large skillet, melt 1/4 cup butter; adding onions and mushrooms. Cook until tender.

Add rice and stir for two to three minutes.

Add wine; stir until absorbed. Increase heat; stir in 1 cup chicken broth, cook uncovered, stirring constantly, until broth is absorbed. Repeat with the other cup of broth.

Continue stirring and adding 1 cup of water at a time, allowing each cup to be absorbed before adding another, until rice has a creamy consistency. It will take around thirty minutes.

Stir in cheese, salt and pepper to taste, and cream. Stir until mixture is creamy. Serve ASAP!

The risotto turned out so creamy and delicious. The steaks medium rare, and melted in our mouths. What a wonderful meal for our real anniversary night.

Look at the detail of the tray; isn't it beautiful. Its hard to believe someone took that much time to do all of that by hand.

The night before, we went to POPA sushi's for dinner. I fell in love with the place. We ate at the sushi bar, and the owner was the one that made our sushi. We had the escolar (super white tuna), sake (salmon), and the smoked salmon nigiri. Plus, New Orleans roll (spicy craw fish and avocado), and my favorite the Chenal roll (blue crab with avocado, seared filet mignon, cheddar cheese) rolls. That's just what we ordered. Popa himself gave us the Tuna Tataki, seared tuna in garlic butter. It was to die for. Not only that, he brought out a piece of berry cake, with a candle on the top. He was so personable and just down right adorable. I highly recommend POPA sushi's. We had a wonderful evening. We celebrated our anniversary all weekend.

Everything was delicious, and I can't wait to go back. He even told me he would teach me how to make sushi.

Be Sweet and Stay Sweet!