Steak with Creamy Fennel Risotto

Chop the onion and crush or mince the garlic. Melt half of the butter in a wok or deep frying pan over medium-high heat. Fry the onion with three quarters of the fennel for 4 - 5 minutes, then add the garlic and the risotto rice and fry for 2 minutes over low heat. In a bowl, combine the rest of the fennel with the sugar and two thirds of the white wine vinegar. Season with a pinch of salt and set aside, stirring occasionally.

Deglaze the pan with the rest of the white wine vinegar, then pour in a third of the stock and allow it to incorporate slowly, 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'd prefer the risotto to be less al dente.

Meanwhile, zest the lemon and then cut it into wedges. When the risotto is done, add the cream cheese, Italian seasoning and 0.5 tsp lemon zest per person. Mix well and season to taste with salt and pepper. Check on the tomato in the meantime (see Tip). 

Tip: if it's already done, turn off the oven and keep warm until serving.

Melt the rest of the butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan, season with pepper and allow to rest under aluminium foil. Slice the steak against the grain before serving.