In a small saucepan with a lid, bring broth and water to boil. Add shiitake mushrooms, cover and turn off heat; steep while gathering remaining ingredients and preparing steak.

Preheat oven to 225°F.

Season steaks evenly with 2-teaspoons salt and 1-teaspoon pepper. In 12-inch skillet, heat canola oil over medium-high heat. Sear steaks 2 to 3 minutes per side; place on sheet pan affixed with wire rack and bake in oven 15 to 20 minutes or until steak reaches 130°F internal temperature for medium.

While steaks are baking, sear cremini mushrooms in the same skillet over medium heat with 1-tablespoon olive oil, scraping up browned bits from the pan while stirring occasionally, about 4 minutes; set mushrooms aside.

In a 4-quart sauce pan (or in sauté pan with high sides) heat the remaining 2-tablespoons olive oil over medium heat. Stir in garlic and shallots, sauté for 1 minute. Stir in rice and cook, stirring occasionally for 2 minutes or until rice is slightly translucent and just begins to brown.

Using a slotted spoon, remove shiitakes from broth and set on a cutting board. Ladle one cup of broth into rice, bring to a boil then reduce heat to medium-low while stirring constantly.

When rice has absorbed most of the broth, add another 1/2-cup. Continue adding broth 1/2-cup at a time, allowing rice to absorb broth before adding more, approximately 30 minutes. Taste rice and cook until “al dente” (grains still have a bit of crunch remaining in their core).

Chop reserved shiitake mushrooms, add to cremini and stir into risotto. Stir in heavy cream, remaining 1-teaspoon salt, parmesan and parsley. Taste, add seasoning as desired and serve with steaks.