Italian · Dinner
Beef and Red Wine Rice
Arborio rice simmered risotto-style with braised beef chuck and red wine reduction, finished with butter and Parmesan. Onion, carrot and garlic form the aromatic base, while tomato paste and beef stock deepen the sauce into a rich, savoury coating for each grain.
$6
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
753Calories
43.8gProtein
30.9gFat
63.1gCarbs
8.6gSugar
4.9gFiber
1020mgSodium
143mgChol
13gSat Fat
1090mgPotassium
175mgCalcium
6.1mgIron
3.3mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Cut beef chuck into cubes and season with salt and pepper. Finely dice onion and carrot, mince garlic. Toast Arborio rice in a dry pan over medium heat for 2 minutes, stirring, until grains turn glossy.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear beef cubes for 4 minutes, turning occasionally, until deeply browned on all sides.
3
Sweat
Lower heat to medium, add onion, carrot and garlic to the pot, and sweat for 5 minutes until onion softens. Stir in tomato paste and cook for 1 minute until it darkens slightly.
4
Braise
Pour red wine into the pot, scraping up browned bits, and simmer over medium heat for 3 minutes until reduced by half. Add beef stock, cover, and simmer over low heat for 30 minutes until beef is fork-tender.
5
Finish
Stir toasted rice into beef pot over medium-low heat for 15 minutes until creamy and rice is tender. Off heat, stir in butter and Parmesan until melted and glossy, then adjust salt and pepper to taste.
6
Plate
Spoon risotto and beef into a shallow bowl, mounding slightly, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef chuck
- 130g130g Arborio rice
- 240ml240ml red wine
- 11 onion
- 2 clove2 clove garlic
- 22 small carrot
- 480ml480ml beef stock
- 4 tbsp4 tbsp tomato paste
- 2 tbsp2 tbsp butter
- 4 tbsp20g Parmesan
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
