Beef Bourguignon Risotto
Ingredients
For the beef bourguignon:
400g beef chuck or beef shank, cubed
1 onion, chopped
1 carrot, diced
1 garlic clove
250cl full-bodied red wine
1 tbsp tomato paste
1 bouquet garni
1 tbsp flour
1 tbsp olive oil
Salt and pepper
For the risotto:
250g Arborio rice
1 shallot, chopped
1 L beef broth (hot)
40g grated Parmesan cheese
1 knob of butter
Olive oil
Salt and pepper
Preparation
1. Prepare the beef bourguignon:
Heat the oil in a casserole dish. Brown the beef until golden.
Add the onion, carrot, and garlic, then sprinkle with flour. Mix well.
Pour in the red wine, add the tomato paste, and the bouquet garni.
Add salt and pepper, cover, and simmer for 2 hours over low heat until the meat is tender.
Remove the meat and shred it with a fork. Strain the cooking juices and set aside.
2. Prepare the risotto:
In a large skillet, sauté the shallot with a little oil.
Add the rice and cook for 1–2 minutes until translucent.
Deglaze with a ladle of hot broth. Stir until absorbed. Continue to cook, ladle by ladle.
Halfway through cooking (about 10 minutes), add the strained beef juices instead of the broth to flavor the rice.
When the rice is cooked (after 18–20 minutes), stir in the Parmesan, a knob of butter, and the shredded meat.
3. Plating:
Serve hot in soup plates. Garnish with fresh parsley or Parmesan shavings.
Tip:
For a refined, bistro-style presentation: press the risotto into a round cookie cutter and arrange a small amount of meat on top in a dome.
