2️⃣ Make the risotto
In a large pan, sauté shallot in a little olive oil.
Add rice and stir until slightly translucent.
Deglaze with white wine and let it evaporate.
Add hot stock one ladle at a time, stirring until absorbed before adding more (about 18–20 minutes total cooking).
Stir in butter and parmesan at the end. Season to taste.
3️⃣ Combine & serve
Shred beef if needed.
Gently fold beef into risotto with a bit of sauce (avoid too much liquid).
Mix carefully to keep the creamy texture of the rice.
Serve hot, sprinkled with fresh parsley 🌿 or extra parmesan 🧀.
💡 Tip:
Make the beef the day before for deeper flavor. This dish tastes even better reheated the next day 😋.
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