Arborio is a short-grain rice that imparts a creamy
texture to classic Italian risotto, which is traditionally
cooked slowly in stock.
1 Tbsp (15 ml) olive oil
500 g
beef strips, cut into 3 cm-lengths
60 g butter
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
125 g button mushrooms, quartered
1 red pepper, seeded and chopped
1 cup (250 ml) Arborio
rice
2 Tbsp (30 ml) tomato paste
salt and freshly ground black pepper to taste
2 cups (500 ml) hot beef stock
˝ cup (125 ml) finely grated Parmesan cheese
1 Tbsp (15 ml) chopped fresh basil or 1 tsp (5 ml) dried
- Heat the oil in a heavy-based pan and brown the beef until golden. Add the butter to the pan and sauté the onion and garlic until soft. Add the mushrooms and red pepper and fry for about 2 minutes until soft.
- Stir in the rice, tomato paste and seasoning. Add the stock a ladleful at a time, waiting until the stock has been absorbed before adding another ladleful. Simmer for about 20 minutes. Continue stirring until almost all the liquid is absorbed and the beef is tender. Stir in the cheese and basil.
Serves 4-6
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