I made this meal tonight. It’s the first heavily savoury risotto i’ve made, and a bloody ripper, even if i do say so myself.
- Good quality fillet steak (i used rib eye, something nice and juicy preferably)
- Carnaroli rice – higher starch content than arborio rice means creamier risotto.
- Red wine (mine was the 2002 Riverbank Estate Cabernets, my nana bought it for my birthday… what a great nana :) )
- Tomatos (both real and pureed)
- Quality beef stock
- Bok Choy (this is for a change in texture from the rest of the risotto to add some bite)
- Risotto stuff ( ive made a lot of risotto lately, so i seem to be repeating the same ingredients and steps, basically this means, chopped onion, garlic, and leek, combined in either butter or olive oil, used to coat the rice before adding stock)
So basically you cook it like you’d cook any risotto, except that before you cook the rice, you cut the beef into strips (or chunks should you so desire) and braise it in a combination of red wine, rosemary, garlic and a little beef stock. Then set it aside just as its medium rare.
Continue with the rest of the risotto, creating the base stock out of beef stock, red wine, and rosemary.
When your rice is ready to go, begin adding the stock, stirring when you need to, and towards the end add in the chopped and pureed tomatoes (as many as you like depending on how ‘tomatoey’ you want it). Then when the rice is almost done, add your beef back in, stir it through, and then add the bok choy and let it soften slighty before serving.
What you get is big juicy pieces of steak combined beautifully with succulent and crisp bok choy and tender carnaroli rice.
And yes, my photography skills are not improving… but fortunately my cooking skills are… so whilst it looks kinda ugly, it tasted really good …