In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 teaspoons butter or oil (from your pantry) until hot but not smoking. Stir in the rice and cook until the grains start to turn translucent, 1 to 2 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry) or water and cook until most of the liquid is absorbed, about 30 seconds. 

Add 2½ cups [4½ cups] water, season with salt and pepper, and bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 13 to 18 minutes, adding more water as needed, 1 tablespoon at a time, until the consistency is creamy and the rice is almost tender. While the risotto is cooking, prepare the onion and celery.

• Peel and finely chop the onion.
• Finely chop the celery.

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Transfer 2 tablespoons [¼ cup] onion to a small bowl; set aside for the pistou. 

To the pan with the remaining onion, stir in the celery and cook until starting to soften, 1 to 2 minutes. Stir the onion and celery into the risotto. Do not clean the pan. While the onion and celery are cooking, start preparing the steaks.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In the same pan used for the onion and celery, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. While the steaks are cooking and resting, prepare the remaining ingredients and finish the risotto.

• Zest and juice the lemon, keeping the zest and juice separate.
• Finely chop the tarragon, discarding any coarse stems.

To the bowl with the remaining onion, stir in the basil pistou, tarragon, 1 teaspoon [2 tsp] lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

• Shuck the corn. Lay the ear flat on a cutting board. Cut lengthwise down one side to remove the kernels, then rotate the ear so the shaved side is on the bottom; continue cutting away the kernels on the remaining sides.

When the risotto is almost done, gently stir in the corn and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper and any remaining lemon juice.

Transfer the risotto to individual bowls and top with the steaks. Spoon the tarragon-basil pistou over the steaks and serve.