beef risotto

4 servings

Ingredients

1 onion, minced
1 garlic clove, minced
¼ cup extra-virgin olive oil
¼ cup chianti classico
¾ pound beef tenderloin, cut into thin strips
2 cups carnaroli rice
8 cups beef broth, heated
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Instructions

In a wide sauté pan, cook the onion and garlic in the olive oil for 5 minutes over medium heat. Add the Chianti and beef; cook 10 minutes until the beef is browned. Add the rice; cook 2 minutes, stirring, then start adding the hot broth by the cup, adding more only when the previous addition has been absorbed. Continue in this way, stirring, cooking, and adding broth, until the rice is al dente (you may not need all the broth). Fold in the cream, butter, Parmigiano, salt, and pepper, and serve hot.