Try to resist to this temptation!servings: 6
time: 40 minutes
3 cups arborio rice
1 tbs olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
6 cups beef broth
½ cup of red wine, dry (optional)
1 lb corned beef shredded, already cooked
½ bunch of collard green, chopped very thin
1 tbs butter
salt and Tabasco pepper to taste
grated Parmesan cheese to garnish
1 – In a large saucepan, heat beef broth and keep it always worm, simmering.
2 – In a sauté pan, heat olive oil and add onion and garlic. Fry for about 2 minutes.
3 – Put the rice. Mix well, for about 3 minutes.
4 – On a medium-high heat, add wine, stir again.
5 – When the liquid has almost completely evaporated, place a ladle of broth, stirring gently to incorporate the liquid. Once the water dries again, add another ladle of broth (this process should be repeated until the rice is ready, al dente).
6 – Once you use half the amount of broth, add the corned beef to the pan and mix well.
7 – When rice is about ready, add tomato and collard greens and cook a little more (about 2-3 minutes), still stirring gently. At this point, add salt and pepper to taste.
8 – Turn off the heat, add butter and let pan covered for 2 minutes.
9 – Mix well and serve, sprinkled with Parmesan cheese.
Tips and Options
- Sometimes corned beef is already quite salty. Taste before adding more salt to the dish.
- Add other seasonings before serving as parsley, chives, scallions or cilantro.
- Leftovers can turn a delicious baked rice cake!
- To chop collard greens as shown in the picture, stack a leaf on top of the other and roll it like a wrap. Then, slice it thin.