Here’s a little rib-sticking repast for a fall evening. Takes a bit of patience, but is well worth the wait. This recipe serves three or four.
1 tbsp of olive oil
1 onion chopped
3 garlic cloves smashed
1 pound lean ground beef
1 tsp Montreal Steak Spice
I tsp tomato paste
2 cups of sliced mushrooms
1 cup of grated cheddar or mozzarella cheese
2 cups of Arborio rice
5 cups of beef stock (I use two of those cube things)
1 slosh of red wine
1 poached egg (optional)
1 sprig of basil or small sombrero for garnish
In a frying pan sauté the onion in the oil until transparent, this takes about 6 or 7 minutes. Add the garlic and continue to sauté for a few more minutes. Pop in the ground beef and Montreal Steak Spice. Add the tomato paste and brown the meat; once browned drain off any fat and set the beef aside.
Put the rice and wine in a large, deep frying pan and stirring constantly heat on medium until the wine is absorbed. This will give the rice a reddish tint. Once the wine has been absorbed begin the process of adding the beef stock one ladleful at a time and stirring until all liquid has been absorbed. This is a long slow procedure – it usually takes about 25 minutes, but really the best way to make risotto. After about ten minutes add the mushrooms and continue adding stock. Once the rice has taken on the consistency you want i.e. al dente or softer, mix in the beef and combine before adding the cheese. Plunk a poached egg or small sombrero on top for garnish and you’re ready to serve.