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Beef risotto 6 January 2013

Posted by uggclogs in Cooking, food, Happiness.
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I have been travelling lately, and have found that there is a real craving for risotto in Norway at the moment. Everyone wants to make it, but not everyone dares to give it a shot.

To be fair, risotto is not hard to make. Only time consuming, as you should not leave the pan or stop stirring. But it’s also easy to eat – traditionally there are no spices and overwhelming herbs used in them.

I normally make mine with chicken, but was cooking for someone allergic to fowl, so had to adapt and try with minced meat. So here is a little adaptation of a beef risotto! If, like my dad, you find it needs a bit more kick, you can add some cayenne pepper or chilli, but I like it this way.

Beef risotto

Ingredients

4 persons

1 tbs butter (or oil, but butter tastes better)
500 g minced beef

1 large onion, chopped
1 clove of garlic, crushed

2 beef stock cubes
Water

1 glass of white cooking wine (omit if you so choose)
1 tin chopped tomatoes (400 g)
2 tbs tomato paste

2 cups arborio rice (other rice is possible, but not as nice)
1/2 cup frozen peas

Handful of shredded basil
1/2 cup of grated Parmesan cheese (get a block of cheese and grate it yourself for best results)

Sour cream and basil leaves to serve

Method

– brown the butter or heat the oil in a deep heavy based pan, and cook the minced meat. Remove the meat until further notice.
– add some more butter if necessary to the pan, and brown the onion and garlic.
– add the rice. Make sure you turn the heat down, and completely coat the rice with the remaining fat in the pan. Add the wine, and keep stirring. If not using wine, add the tomato here.
– pour water (about 0.5 litres initially) to a small separate pan to make stock. Add the stock cubes and bring to a simmer.
– when the wine is almost absorbed, add the cooked meat, tinned tomato and tomato paste to the pan. Again, wait to simmer and reduce, constantly stirring.
– every time the liquid reduces in the pan, add another bit of stock. Make sure the stock is warm, otherwise the cooking process of the rice will be halted and thus prolonging the time it takes to cook.
– test the rice by biting on a grain before adding more liquid, but watch out, it will be hot.
– keep adding hot liquid until soft. Note that you may need more than the stock, if so, boil some water to add at the end.
– add the peas.
– the risotto is done when the rice is cooked and a dollop of the risotto placed on a flat plate will sink slightly, without being runny.
– remove from the heat, add the basil and most of the cheese.
– serve with a dollop of sour cream, a sprinkle of cheese and a basil leaf. And maybe a glass of wine.

Bon apetit!

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