Risotto with Beef Tartare

Risotto | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, you should use very high-quality meat – it's best not to skimp on the tartare.

Ingredients

Rice - 2.1 oz
Garlic - 1 clove
Shallot - 1 head
Veal Tenderloin - 1.8 oz
Parmesan Cheese - 0.7 oz
Thyme - 2 stalks
Olive Oil - 1 fl oz
Chicken Broth - 3 fl oz
Butter - 0.7 oz
Dry White Wine - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, prepare the tartare: finely dice the meat, chop the shallot, mix the onion with the meat, add a tablespoon of oil, season with salt and pepper, and let it marinate.

Step 2

Sauté the rice (Arborio or Carnaroli) in a dry saucepan with thyme and garlic for two to three minutes, then pour in the wine and a bit of chicken broth. Cook the rice for about eighteen minutes, gradually adding more broth as needed: the rice should absorb it completely.

Step 3

Remove the skillet from the heat, discard the thyme and garlic, stir in the butter and most of the olive oil into the rice, add the grated Parmesan cheese, and mix everything well until uniform.

Step 4

Carefully place the prepared tartare in the center of the plate (using a culinary ring works well), and surround it with risotto. You can garnish the dish with grated Parmesan, drizzle a bit of olive oil on top, and serve immediately.