Steak on blue cheese, spinach and pecan risotto

Place the crushed nuts in a non-stick pan over medium heat and toast until beginning to turn golden and fragrant – keep an eye on them as they burn easily. Set aside.

Melt 20g of the butter together with the olive oil in a large, heavybottomed saucepan. Add the onion and garlic and saute until the onion is soft but do not let it brown. Add the rice and cook for a minute or two, stirring constantly, stir so that each grain is well-coated with oil/butter. Add the sherry and keep stirring until the liquid has been absorbed almost completely.

Add the hot stock a ladleful at a time (probably about 150-200 ml per ladle). Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the centre, perfectly al dente, which should take about 20 minutes.

When you have used up about half the stock, heat a ridged griddle pan over high heat until it sizzles when you sprinkle a drop of water into it. Brush the steaks with olive oil, sprinkle with salt and lay flat in the pan. Cook for 2-5 minutes depending on the thickness of the steak and how you wish to have it. Remove from the heat and allow to rest, keeping warm.

Once all the stock has been added to the risotto, stir in the spinach and crumbled blue cheese. Once the spinach is wilted, stir in the pecan nuts and remaining 20g of butter. Taste and adjust the seasoning if necessary.

Divide the risotto between two plates, top each plate with a steak and garnish with toasted pecan nuts and fresh parsley.