Braised Beef Risotto

• Stewing beef(500 g)
• Arborio Rice(320 g)
• Mushroom(250 g)
• Onion(1)
• Garlic(3 cloves)
• Beef Broth(900 ml)
• Red Wine(120 ml)
• Parmesan(80 g)
• Butter(40 g)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Cut the {Stewing beef} into small irregular bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, and slice the {Mushroom}. Grate the {Parmesan}.

   ~12 min

2. 2

   Heat {Olive oil} and half the {Butter} in a wide deep pan over medium-high heat. Add the {Stewing beef}, {Salt}, and {Black pepper}, then cook until the beef is browned on the edges. Stir in the {Onion} and {Mushroom} and cook until softened.

   ~8 min

3. 3

   Add the {Garlic}, {Tomato paste}, and {Thyme}. Cook briefly, then stir in the {Risotto Rice}. Pour in the {Red Wine} and let it bubble until mostly reduced.

   ~4 min

4. 4

   Add the {Beef Stock} a ladle at a time, stirring often and adding more only when the pan looks nearly dry. Keep the risotto at a gentle simmer until the rice is tender and the beef is soft enough to eat with a spoon.

   ~18 min

5. 5

   Take the pan off the heat. Stir in the remaining {Butter} and {Parmesan} until the risotto turns glossy and thick. Taste and adjust seasoning if needed.

   ~1 min

6. 6

   Spoon into bowls and finish with the {Fresh parsley} if using.

   ~1 min