NYE dinner update

Here are some pictures from our amazing dinner last night.

For the steak...let the steaks get the "chill off" and put them on a plate with oil, salt, and pepper for about 30 minutes or so before grilling. Every grill is different, but on our's it's about 5 minutes per side for medium rare. Meanwhile, let butter come to room temperature. Once it is softened, mix 1 tablespoon of butter with 1 tablespoon of blue cheese and mix together using the back of a fork. When steak comes off of the grill, immediately top with the blue cheese butter (but let sit for at least 10 minutes before serving, so you don't lose all the juices).

For the mushroom risotto. Cook 4 slices of bacon, cut into strips (we used these same lardons for the salad) in a large pot. When bacon is cooked and fat is rendered, take bacon out and add in 2 small (or 1 large) diced onion. Cook until onion is softened, about 5 minutes. Add 2 tablespoons of chopped, fresh thyme (or 1 tablespoon dried thyme). Add 1 cup aborrio rice and stir into onion mixture for 2 minutes. Add 1 cup of red wine (we used cabernet) and cook for about 5 minutes, or until most of the wine is reduced down. Now comes the fun part, the adding and stirring for about 30 minutes. Add 1 ladle of beef stock about every 5 minutes or so, or until liquid is absorbed by rice. Continue doing so until rice is cooked (it took us about 35 minutes). Just make sure the liquid you're adding is hot (not boiling, but hot). In the meantime, saute whatever mushrooms you like in 1 tablespoon of olive oil and salt and peppper. Cook until mushrooms are softened and carmelized. To finish, add 1/2 cup of grated parmesan cheese, 3 tablespoons chopped chives, and 1 tablespoon chopped fresh thyme to the risotto. Serve with mushrooms mixed in or on top. Enjoy!!