ingredients

• 1/2 lb. of thinly cut New York strip steak (or skirt, or flank) 
• 3 TBS. of extra virgin olive oil (divided) 
• 2 sprigs of rosemary  
• 1/2 small red onion, chopped (1/4 cup) 
• 3/4 cup of cranberries  
• 1/2 cup of Carnaroli or Arborio rice 
• 1 cup of prosecco (or a mix of half water half orange juice, if you do not want to use wine) 
• optional orange zest 
• optional grated parmesan 
• salt and (optional) pepper

cooking

1. Cut steak in medium size pieces (around 1 inch each). 
2. Combine 1 sprig of rosemary and 2 tablespoons of extra virgin olive oil) a little salt and, if you want, pepper. Marinate the steak for an hour.    
3. Stir fry the beef straccetti in the same pot you intend to make the risotto. As soon as they are done, 3-4 minutes, remove them and set them aside. 
4. Add another tablespoon of extra virgin olive oil, the chopped onion, a sprig of rosemary and the cranberries cut in half to the pot. 
5. Stir fry them until soft, then add the rice, the prosecco, a little salt, and - if you want, the zest of half an orange. 
6. Cook at low heat for about 14 minutes adding boiling water if needed). 
7. Add the beef straccetti to the risotto and, if you want, some parmesan, and continue cooking for another 4 minutes. 
8. If used, you can add the black pepper now, too.   
9.  Let it rest, covered for a couple of minutes before serving it.