Risotto (or risotto) is a “gooey” food, difficult to show in a photo, but it is one of my favorite dishes. I also love the idea of a single dish that only dirty one pan! It’s impossible to make it more practical, right?
For this risotto, which makes 2 very generous portions, I used:
- 1 tablespoon of butter;
- 1/2 chopped onion;
- 300g chopped filet mignon (which was already seasoned this way –> here);
- 1 zucchini with skin, cut into cubes (I discarded part of the core as it wasn’t too soft);
- 1 tablespoon of Dijon mustard;
- 1 cup of risotto rice (I used arborio rice);
- 1.5 L of meat broth, which can be homemade or 1 tablet dissolved in water;
- 1/2 cup of grated parmesan (if it comes from a bag, use less because it is stronger).
- Salt and black pepper to taste.
Whenever you are making risotto, the first thing is to leave a pan or mug with the broth boiling next to it. You may not use all of the broth, in which case you can freeze it for later use.
I sautéed the onion in butter over low heat to soften it and not brown it. I added the meat and let it fry well. I added the chopped zucchini and rice. I sautéed for a few minutes and added 1 ladle of the broth that was on the side. I stirred with a silicone spatula until the water almost dried. I repeated this process until the rice was well cooked, always over low heat. It is necessary to stir constantly to release the starch from the grains and make the risotto very creamy. At the end, I adjusted the salt, added black pepper, added the mustard and parmesan. It was very good! The mustard added color and a special touch!
* Dijon mustard: “It is a variety of strong mustard widely used in French cuisine. It is made from mustard seeds, vinegar, salt and citric acid.“. It has this name because it is typical of the French city of Dijon, it is very tasty (not remotely reminiscent of the sour mustard on hot dogs) and today you can find it in most large supermarkets. I adore!
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