September 03, 2012

Beef Risotto

How about a risotto for dinner? Try this recipe that has top sirloin and broccoli.

(servings: 4 / time: 40 minutes)
2 cups arborio rice
4-5 cups beef broth
2 tbs. olive oil (or 1 tbs. butter)
1 small onion, finely chopped
3 crushed garlic cloves
1 lb. top sirloin cut into cubes
1 cup red wine (optional)
1 cup chopped broccoli, chopped (optional)
½ cup chopped green onions or chives
salt and black pepper to taste
grated parmesan cheese to garnish

1 – In a large saucepan, bring the beef broth to a boil and keep it warm.
2 – In another pan, heat olive oil and add top sirloin, onion, garlic, salt and pepper. Fry until golden brown (about 3 minutes).
3 – At medium high temperature, add rice and stir for 3 minutes.
4 – Add wine and stir until the liquid is completely absorbed. Add the broccoli.
5 – After that, add about 3/4 cup of the boiling broth and stir until the liquid is almost gone.
6 – Repeat the process until rice is al dente (this will be about 18 minutes, counting from the moment you pour the wine).
7 – Turn off the heat, add cheese and chives and stir.

Tips and Options
  • Instead of butter or cheese, typically used to finish risottos, use 1 tablespoon of cream cheese.
  • You can also add any types of vegetables in this recipe: mushroom, zucchini, carrot and/or squash.
  • Good side dishes: potato chips and green salad will give a crisp touch to the dish.
  • If you know how to make it, is preferable to use a homemade beef broth. It will be tastier and healthier.

Original recipe (in Portuguese):
Risoto de Carne.

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