Beef Risotto

Risotto is such a warm and comforting dish, and packed full of wonderful flavor. It's not as difficult to make as you might think!

If you're looking for an even more authentic risotto, swap about 1/3 of a cup of the beef stock with red wine. Add this instead of the first lot of beef risotto and allow the alcohol to be heated off and the liquid to be absorbed into the rice before starting to add stock.

Risotto Cooking Tips:

Risotto is best cooked with warm stock. Keep your stock warm by placing it in a small saucepan over a low heat while cooking the risotto.

Save the resting juices from the steak and add these along with the final half cup of stock to give the risotto an extra depth of flavor. 

Beef Risotto

Serves 4

400 g beef Steak
100 g mushrooms, sliced
1 Onion, finely diced
3 cloves garlic, crushed
2 Tbsp butter
1 1/2 Cups Arborio rice
200 g Arrabiata or other tomato-based pasta sauce
4 Cups beef stock, warm
1/2 Cup finely grated Parmesan
salt and pepper to taste

1. Heat a dash of oil in a large saucepan. Add the mushrooms, onion, and garlic and fry for a few minutes, until the onion is translucent. At the same time, grill the steak until cooked to your liking. Set aside to rest before slicing.

2. Add the butter and rice and fry for a further two minutes.

3. Add the arrabiata and stir to combine. Add half a cup of warm beef stock, allow the stock to be absorbed, stirring often. Once the stock has been absorbed, add another half cup of stock. Repeat this process until you have used up all the stock (Will take up to 25 minutes.)

4. Stir through the cheese and season with salt and pepper. Serve topped with sliced beef.