Risotto is life, right people? One-pot food, easy to make and soooo delicious! I think I must have made a thousand flavor combinations in risottos, even Lis loves them! I made this recipe on a day when she didn’t eat it, so I made it with wine, but if you want to remove this ingredient, just skip this step.
Ingredients:
2 col. olive oil (soup)
1/2 chopped onion
2 cloves of garlic, chopped
1 glass of dry white wine
300g fillet mignon in strips
1 cup chopped broccoli
1 and 1/2 cups of arborio rice or carnaroli
1 liter of homemade or industrialized vegetable or meat broth (in this case, dissolve 2 tablets in 1 liter of boiling water)
1 tablespoon of butter
Salt, black pepper, parmesan and herbs (I used thyme) to taste.
Season the meat with salt and black pepper.
Sauté the onion in olive oil and when it wilts, add the garlic and filet mignon. Stir until the meat is browned. Add the broccoli and rice, mix quickly. Add the wine and stir until it evaporates. Then add a ladle of broth and mix until almost dry and continue doing this, ladle by ladle until the rice is almost ready (but still firm). Season with salt, black pepper and herbs. Add the butter and finally the parmesan.
Delicious for these cold days!
* This amount yields 4 restaurant servings or 2 for people who eat like us here at home hahahaha.
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