Beef and Red Wine Risotto
2015-02-09 06:05:53
Serves 6
A delicious risotto done a little differently with red wine and beef!
Prep Time
15 min
Cook Time
40 min
Nutrition Facts
Serving Size
753g
Servings
6
Amount Per Serving
Calories 761
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 17g
85%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 128mg
43%
Sodium 809mg
34%
Total Carbohydrates 72g
24%
Dietary Fiber 5g
18%
Sugars 11g
Protein 40g
Vitamin A
73%
Vitamin C
85%
Calcium
38%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 18 cherry tomatoes
- Olive Oil
- 3 tbsp of butter
- 2 small shallots or 1 medium sweet onion
- 1 clove of garlic
- 1 lb of beef tenderloin or sirloin
- 2 cups of arborio rice
- ¾ cup of red wine - like a pinot noir or chianti
- 4 cups of beef stock
- ½ cup of cream
- ⅓ cup of parmesan cheese
- salt and pepper
For The Prep
- Toss the cherry tomatoes in olive oil and season with salt and pepper. Place the tomatoes on a baking tray and place the tray under the oven broiler. Broil/roast the tomatoes until softened and getting caramelized.
- Peel the shallots/onion and dice finely.
- Peel and chop the garlic finely
- Trim and cube the beef into medium cubes. Season with salt and pepper.
For The Cooking
- In a large pan, melt the butter over medium high heat. Add the meat and brown the cubes and cook until just medium. Remove the beef from the pan.
- Add the chopped shallot/onion and garlic. Cook the mixture until they are soft.
- Lower the heat to medium. Add the risotto rice. Cook a few minutes allowing the rice to absorb any liquid in the pan, about 2 minutes.
- Add the wine and stir well. With continuous stirring, allow the wine to simmer and to be fully absorbed by the rice.
- Add beef stock 1/2 cup at a time, stirring. Allow the stock to simmer and be absorbed before adding the next 1/2 cup. Keep adding stock until the rice is creamy and al dente.
- Add the cream and mix well. Add parmesan cheese. Mix well . Simmer 2 minutes.
- Add the beef and any juices back to the pan. Heat the beef through.
- Season with salt and pepper to taste. Garnish with tomatoes and extra parmesan cheese.
- Serve hot.
Notes
- For a vegetarian option, replace the beef stock and beef with vegetable stock and tofu or cubes of portobello mushrooms. Replace the cream with an appropriate vegetarian replacement.
The Culinary Exchange http://www.theculinaryexchange.com/
