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Risotto with Beef and Red Wine

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Ingredients

  • 7-8 cups chicken stock or prepared low sodium broth
  • 1/4 EVOO
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup sliced cardoon (a winter vegetable, a cross between celery and artichoke)
  • 1 # boneless beef sirloin cut into 1inch cubes
  • 3 cups Arborio or Carnaroli rice
  • 1 cup Chianti, or other full-bodied dry red wine at room temperature
  • 2 Tbsp unsalted butter
  • Salt and freshly ground pepper

Details

Adapted from blog.williams-sonoma.com

Preparation

Step 1

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan over medium heat, heat the oil. Add the onion and cardoon and sauté until softened, about 4 minutes. Add the beef and cook until browned on all sides, 3-4 minutes. Transfer the beef mixture to a bowl and set aside. Add the rice to the same pan and stir over medium heat until each grain is well coated with oil and translucent, with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz) stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, stir in the beef mixture, Cook, stirring occasionally, to heat through, 1-2 minutes. Remove from the heat and stir in the butter and reserved 1/4 cup stock. season to taste with salt and pepper and serve at once.

Note: In Italy, a Barolo wine from the Piedmont region would be the ideal choice for thir recipe but it can be prohibitively expensive in other parts of the world.

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