In this cold weather around here, a risotto (or risotto – in Italian) goes well! This is easy to make and delicious. Served with baby beef medallions. Before anyone comes to say “I don’t eat baby beef on principle” I warn you: baby beef NO is a precocious calf. It is simply a cut of the rump as tender as filet mignon.
Let’s go to the risotto (for 4 people):
The first thing we must do is leave a mug of broth boiling next to the pan in which the risotto will be prepared. I used about 1.2L of vegetable broth, which can be homemade or you can dissolve 1 tablet in boiling water.
I sautéed 1 small onion in butter until it was transparent. I added 1 large grated unpeeled carrot, 1 and 1/2 cup of rice suitable for risotto and 1 ladle of broth, mixed well.
I added 1 tablespoon of sweet paprika, 1 tablespoon of curry and 1 tablespoon of coloring.
I continued stirring over medium heat until the water almost dried, at that point I added 1 more ladle of broth, and repeated this process until the rice was soft and creamy.
At the end you can add butter and parmesan, but I’m on a lighter vibe, so I just adjusted the salt (very little because the broth was already salty).
Baby beef has no secret, it is a medallion seasoned in your own way and sealed on both sides over very high heat to preserve the meat juice inside. There is another incredible recipe with baby beef –> here
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