This is not a planned recipe, it is a “leftover” risotto and it was good, you know? I would say VERY good! The stop went like this: there was a seasoned filet mignon steak, which I chopped into small pieces, a carrot that I cut into cubes, 1 large tomato that I removed the skin and seeds from and also chopped. I sautéed 1 small onion in olive oil, added 2 cloves of crushed garlic, the meat, and when all of this was already brown I added the carrot, the tomato, 2 tablespoons of meat broth (I used that liquid), 1 tablespoon (soup) of dark mustard, 1 tablespoon of Worcestershire sauce and 2 tablespoons of homemade sugo sauce that had a little left over (feel the mix!).
I added 1 cup of risotto rice and two ladles of boiling water. I kept it on low heat, stirring constantly and when the water was drying I added a little more until the rice was cooked. At the end I added 1/2 cup of grated parmesan, 1 drizzle of olive oil and a little pepper because, right? Must have!
With this unseasonably cold weather here, it was tudibão! Beautiful to eat with a spoon!
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