Ribeye Steak with Spicy Gochujang Risotto

• Allow the stock to slowly incorporate, stirring regularly.
• Repeat with the rest of the stock, adding it in two more batches.
• The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
• Add extra water and cook longer if you prefer the risotto to be less al dente.

• Peel the parsley root and quarter it lengthways.
• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the parsley root for 5 - 6 minutes, then add the sugar and the water (see pantry for amount).
• Steam for 5 - 6 minutes or until soft, covered.
• Drain if necessary, then season to taste with salt and pepper.

• Pat the steak dry with kitchen paper, then season with salt and pepper.
• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Fry the steak for either 3 - 4 minutes per side (for 120g or 240g), or 5 - 6 minutes per side (for 360g or 480g).
• Remove from the pan and allow to rest under aluminum foil for at least 3 minutes.

• Deglaze the pan with the soy sauce, then add the tomatoes and fry for 4 - 5 minutes over medium heat.
• Add the honey and cook for 1 more minute.
• Roughly chop the basil.
• When the risotto is done, turn off the heat and stir in the cream cheese, the gochujang* and a knob of butter.

*Take care, this ingredient is spicy! Use as preferred.