Risotto with beef tartare
1 serving
45 minutes
Risotto with beef tartare is a harmony of Italian tradition and haute cuisine. Creamy risotto infused with the aroma of thyme, garlic, and white wine pairs perfectly with the tender, spicy beef tenderloin tartare. This dish represents a balance of textures: the softness of the creamy rice frames the freshness of the marinated meat. Inspired by author cuisine, it reveals depth of flavors and elegance in presentation. Exquisite parmesan adds richness, while drops of olive oil highlight its nobility. This recipe is suitable for special occasions when you want to impress guests with a combination of Italian classics and fine culinary work.
1
First, prepare the tartare: cut the meat into small cubes, chop the shallot, mix the onion with the meat, add a tablespoon of oil, season with salt and pepper, and let it marinate.
- Beef tenderloin: 50 g
- Shallots: 1 head
- Olive oil: 30 ml
- Salt: to taste
- Freshly ground black pepper: to taste
2
Fry the rice (Arborio or Carnaroli) in a dry saucepan with thyme and garlic for two to three minutes, then add wine and some chicken broth, cooking the rice for about eighteen minutes while gradually adding broth: the rice should absorb it completely.
- Rice: 60 g
- Thyme: 2 stems
- Garlic: 1 clove
- Dry white wine: 20 ml
- Chicken broth: 100 ml
3
Remove the skillet from heat, discard the thyme and garlic, mix in butter and almost all the olive oil into the rice, add grated Parmesan, and mix everything well until smooth.
- Thyme: 2 stems
- Garlic: 1 clove
- Butter: 20 g
- Olive oil: 30 ml
- Parmesan cheese: 20 g
4
Carefully place the prepared tartare in the center of the plate (using a culinary ring is good), surround it with risotto. You can garnish the dish with grated parmesan, drizzle a little olive oil, and serve immediately.
- Parmesan cheese: 20 g
- Olive oil: 30 ml