Land and Sea Risotto
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 453.59 g brown button mushroom, slice
- 5 garlic cloves, minced
- 29.58 ml shallots, minced
- 236.59 ml sweet onion, small cubes
- 236.59 ml plum tomato, slice
- 1419.54 ml beef broth
- 473.18 ml water
- 680.38 g arborio rice
- 118.29 ml sauvignon blanc wine
- 12 piece beef tenderloin, 3/8 inch steaks
- 4.92 ml salt
- 2.46 ml white pepper
- 18 prawns, 16 - 20
- unsalted butter
- fresh chives, minced
directions
- Heat medium stockpot and add 3 tbsp butter, crimini, garlic, shallots, sweet onion and for 5 minutes. Pour in plum tomatoes, beef broth and water bring to a boil and reduce to a low simmer.
- In a heated 12 inch sauté pan add 3 tbsp butter in the Arborio rice and stir with a wooden spatula. When the mixture is well blended add in 2 cups of warm stock and stirring at all time over a simmer. Add in the when the broth had been absorbed add it 3/4 cup and stirring; repeat this step until all of the broth is gone. Add in the wine and 2 tbsp butter and stirring the risotto after 20 minutes when the risotto is al dente cover and keep warm.
- In a heated 12” sauté pan add 4 tbsp butter and when the butter turn a light brown add beef steaks, salt and pepper and sauté to a medium rare and place into a warm plate.
- Clean the saute pan and add 3 tbsp butter, prawns and salt and saute until the prawns turn pink. Remove from heat and set aside until needed.
- Serve the risotto and top with 2 pieces of beef tenderloin and 3 prawns per serving. Top with minced chive.
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