Wash and dry all produce. Mince garlic. Peel and mince shallot. In a small pot, combine stock concentrates and 4 cups water (7 cups for 4 servings). Bring to a boil over high heat, then reduce to a simmer.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, high-sided pan over medium heat. (TIP: If you don’t have a high-sided pan, use a medium pot.) Add garlic and cook, stirring, until fragrant, 30 seconds. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.

Add 1/2 cup stock to pan with rice; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. Season with salt and pepper.

Once risotto has cooked 10 minutes, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a second large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Heat a large drizzle of olive oil in pan used for steak over medium heat. Add shallot, tomatoes, and any resting juices from steak; season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. Stir in vinegar and 1/4 cup water (1/3 cup for 4 servings). Simmer until slightly thickened, 3-5 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

Stir Parmesan, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings) into risotto. Season with salt and pepper. Thinly slice steak against the grain. Divide risotto between plates and top with steak. Spoon burst tomato sauce over steak.