Italian-Style Steakhouse Risotto with Garlic Butter and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Creamy risotto slowly cooked with garlic butter and enriched with Parmesan cheese, served alongside thinly sliced perfectly seared steak for a comforting Italian meal. This Italian-inspired beef recipe, ready in about 40 minutes, pairs arborio rice, beef broth, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 cups beef broth in a saucepan and keep it warm over low heat.
  2. Step 2: In a large skillet, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Add 1 cup arborio rice to the skillet and stir for 2 minutes until the grains are well coated and slightly translucent.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
  5. Step 5: Begin adding warm beef broth one ladle at a time, stirring continuously and waiting until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18 minutes until the rice is creamy and al dente.
  6. Step 6: Stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and stir in the remaining 1 tbsp butter for extra creaminess.
  7. Step 7: Meanwhile, season 1 pound ribeye steak with salt and pepper. Heat a grill pan over high heat and sear steak for 4 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly.
  8. Step 8: Plate the risotto and top with sliced steak. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Italian-Style Steakhouse Risotto with Garlic Butter and Parmesan take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian-Style Steakhouse Risotto with Garlic Butter and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Italian-Style Steakhouse Risotto with Garlic Butter and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian-Style Steakhouse Risotto with Garlic Butter and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian-Style Steakhouse Risotto with Garlic Butter and Parmesan?

Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.