Step 1
Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath according to manufacturer's instructions.
Step 2
Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
Step 3
Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
Step 4
Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides flipping every 15 to 30 seconds about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
Step 5
Heat 2 tablespoons olive oil in a large heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft about 3 minutes. Transfer mushrooms and their liquid to a bowl.
Step 6
Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook stirring constantly until shallots are tender about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges 3 to 4 minutes.
Step 7
Pour wine into the rice mixture; cook stirring constantly until fully absorbed about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed about 3 minutes. Add remaining broth 1/2 cup at a time stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite 15 to 20 minutes more.
Step 8
Remove risotto from heat. Stir in mushrooms with their liquid butter chives sea salt and freshly ground pepper. Plate the risotto with strips of steak on the side.