Risotto with tartare
2 servings
30 minutes
Risotto with tartare is a refined combination of delicate creamy risotto and exquisite beef tartare topped with quail egg. This recipe pays homage to Italian culinary tradition, where risotto infused with the aroma of white wine, garlic, and thyme becomes the base for an elegant dish. The marble beef tartare seasoned with shallots, parsley, and olive oil complements the flavor harmony, creating a balance between the warmth of creamy risotto and the freshness of raw meat. The taste of this dish is rich and layered: tender grains of rice soaked in broth meet the dense texture of beef tartare. It is the perfect dish for gourmets who appreciate exquisite flavor combinations and wish to immerse themselves in the atmosphere of true Italian gastronomy.
1
Pour olive oil into a saucepan, add a clove of garlic and thyme, and sauté. Add finely chopped shallot (10 grams), sauté, then add rice and sauté until the rice becomes transparent, pour in white wine, let it evaporate, and add hot chicken broth to cover the rice by 2 cm. Cook on low heat, adding broth as needed. Add salt.
- Olive oil: 40 ml
- Garlic: 5 g
- Fresh thyme: 1 g
- Shallot: 13 g
- Risotto rice: 100 g
- Dry white wine: 40 ml
- Chicken broth: 200 ml
- Salt: to taste
2
At the end of cooking, add grated parmesan, butter, and mix well. Add olive oil (30 grams) and black pepper.
- Parmesan (Parmigiano Reggiano): 30 g
- Butter: 30 g
- Olive oil: 40 ml
- Ground black pepper: to taste
3
Cut the meat into small cubes, add chopped shallots and parsley, season with salt, add black pepper and olive oil.
- Marbled beef: 80 g
- Shallot: 13 g
- Parsley: 2 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 40 ml
4
Place the tartare in the center of the plate, make a small indentation in the middle, and release a quail egg yolk into it, surrounding it with the prepared risotto. Garnish with thin slices of parmesan.
- Quail egg: 1 piece
- Parmesan (Parmigiano Reggiano): 30 g
