Barolo Risotto with Beef

Ingredients

• 12 oz beef sirloin or ribeye, cut into 1-inch cubes
• 1.5 cups arborio rice
• 1 cup Barolo wine
• 4 cups beef broth
• 1 medium yellow onion
• 2 cloves garlic cloves
• ¾ cup Parmigiano-Reggiano
• 3 tbsp butter
• 1 to taste salt and pepper

Instructions

1. 1

   Dice onion finely and mince garlic. Heat beef broth in a small pot until steaming; keep warm.

2. 2

   Pat beef cubes dry with paper towels. Season generously with salt and black pepper.

3. 3

   Heat 1 tbsp butter in a 12-inch wide skillet or large pot over medium-high heat until shimmering.

4. 4

   Add beef cubes in a single layer and sear without stirring for 2 minutes per side until browned.

5. 5

   Remove beef to a plate. Add remaining 2 tbsp butter to the same skillet.

6. 6

   Add onion and sauté until translucent and softened, about 4 minutes, stirring occasionally.

7. 7

   Stir in garlic and cook for 30 seconds until fragrant.

8. 8

   Add arborio rice and stir constantly for 1 minute until edges look translucent.

9. 9

   Pour in Barolo wine and stir until liquid is mostly absorbed, about 2 minutes.

10. 10

    Add warm broth 1 cup at a time, stirring frequently after each addition. Wait until liquid is mostly absorbed before adding the next cup.

11. 11

    After 18–20 minutes, rice should be creamy and tender with a slight firmness at the center.

12. 12

    Return seared beef to the skillet. Stir in Parmigiano-Reggiano until melted and creamy.

13. 13

    Taste and adjust salt and pepper. Divide among bowls and serve immediately.

Tools you’ll need

• 12-inch wide skillet or large pot
• small saucepan
• wooden spoon or risotto fork
• cutting board
• chef's knife
• paper towels

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