Steak Tips & Roasted Vegetable Risotto

Direction

1. In a hot non-stick skillet, add a touch of oil spray. Sear beef cubes to desired doneness. Add red wine and reduce by half.
2. Add roasted vegetables and gravy. Combine. Reserve for Risotto.
3. Add butter, garlic and onions to a large stock pot. Bring onions and garlic to a sizzle over medium-high heat. Cook for about 2 minutes or until soft. Avoid color.
4. Once onions are soft, add risotto and stir with a wooden spoon or rubber spatula, completely coating the rice with the butter. Continue stirring for about 30 seconds, gently cooking the rice and avoiding color.
5. Add enough stock to fully cover the rice and bring to a boil, gently stirring so the rice will not stick to the bottom of the pot. 
6. Reduce heat to a simmer. Allow the stock to be absorbed by the rice. During this process (about 15 minutes), there should be a little amount of stock just above the surface of the rice the entire time; if it goes below, add enough stock to bring the liquid back above the surface. Continue stirring so the rice will not stick to the bottom of the pot. There may be extra stock left over so it is not necessary to use all of it. Cook until the rice is fully cooked but still has a toothsome bite. Allow the risotto to be loose. 
7. Take the pot off the heat. Add cheese. Stir aggressively, emulsifying the cheese into the rice. The pot should be steaming. As the liquid emulsifies with the combined fats from the butter and cheese and the starch from the rice, the risotto will thicken to an unctuous, porridge-like consistency. Season with salt to taste.
8. Portion ½ cup of cooked risotto onto plates. Tap the bottom of the plate to allow risotto to flow and settle. Garnish with more parmesan if desired. Evenly divide meat and vegetables among plates. Garnish with chives and rosemary.