roast beef risotto

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roast beef risotto

Name: roast beef risotto
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 500 g Shredded Roast Beef; 1 l Roast Beef Broth; 1 tablespoon Butter; 400 g Arborio rice; 1 unit(s) Onion; 1 unit(s) lime; 1 unit(s) Sicilian lemon; 1 unit(s) Egg Yolk; 200 ml White wine; 50 g Grated Parmesan

🇧🇷Brazil

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(Português)

1 hour(s)

4 servings

Flavia Guimarães

@flavinha_guimaraes

Ingredients
Recipe

Shredded Roast Beef500 g
Roast Beef Broth1 l
Butter1 tablespoon
Arborio rice400 g
Onion1 unit(s)
lime1 unit(s)
Sicilian lemon1 unit(s)
Egg Yolk1 unit(s)
White wine200 ml
Grated Parmesan50 g

Separate the roast beef from its sauce and shred. Reserve
Transfer the roast beef sauce to a pan, add water until you have about 1L of broth. Boil for 5 minutes and pass through a colander. Return to the pan and leave on low heat.
In a pan, sauté the chopped onion, add the rice and cover with the wine.
Keep stirring and adding the broth whenever it starts to dry up. In about 18 minutes the rice should be soft, if not, keep adding broth until you reach the desired point.
Mix the grated Parmesan with the lemon juice and the yolk, throw it in the risotto pan with the fire off. Incorporate well.
Put the tablespoon of butter at room temperature and mix.
Cut slices of Sicilian lemon and pass in a hot skillet for 1min each side
Finish by serving the risotto with the lemon slices on top and a drizzle of olive oil.

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roast beef risotto

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