First, I cook the fillet steaks. I season them with salt and pepper, then heat a frying pan over medium-high heat. I cook the steaks for about 3.5 minutes on each side for a nice medium-rare finish. Once cooked, I wrap them in foil and let them rest while I prepare the risotto.

Next, I grab a saucepan and add a little oil. I toss in the diced onion, sliced leeks, and mushrooms, frying them until they become soft. After about 5 minutes, I add the crushed garlic and fry for another 30 seconds to release its wonderful aroma.

Now, it’s time to add the risotto rice! I stir it in with the vegetables and then begin adding the stock a little at a time. I keep stirring as the rice absorbs the liquid, which usually takes about 20 minutes until it’s creamy and cooked to perfection.

Once the risotto is done, I mix in the seriously strong spreadable cheese and grated Parmesan cheese until everything is well combined and creamy.

Finally, I serve the risotto in bowls and top it with the resting steak. It’s also great to have some veggies on the side for a complete meal!