Risotto with Tartare

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Tartare

Ingredients

Nerone Rice - 3.5 oz
Shallot - 0.5 oz
Garlic - 0.2 oz
Thyme - 0 oz
Olive Oil - 1 fl oz
Dry White Wine - 1 fl oz
Butter - 1.1 oz
Parmesan Cheese - 1.1 oz
Salt - to taste
Chicken Broth - 7 fl oz
Ground Black Pepper - to taste
Parsley - 0.1 oz
Marbled Beef - 2.8 oz
Quail Egg - 1 piece

Step by Step guide

Step 1

Pour olive oil into a saucepan, add a clove of garlic and thyme, and sauté. Add finely chopped shallot (10 grams), sauté, then add the rice and cook until the rice becomes translucent. Pour in the white wine, let it evaporate, and then add hot chicken broth so that it covers the rice by 2 cm. Cook over low heat, adding broth as needed. Add salt.

Step 2

At the end of cooking, add grated Parmesan, butter, and mix well. Add olive oil (30 grams) and black pepper.

Step 3

Cut the meat into small cubes, add finely chopped shallot and parsley, season with salt, add black pepper and olive oil.

Step 4

Place the tartare in the center of the plate using a mold, create a small indentation in the middle, and drop the quail egg yolk into it. Surround it with the prepared risotto. Garnish with thin slices of Parmesan.