Beef Risotto | How to make Beef Risotto

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By Sujata Limbu
Created on 24th Dec 2015
  • Beef Risotto, How to make Beef Risotto
Beef Risottoby Sujata Limbu
  • Beef Risotto | How to make Beef Risotto (8 likes)

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    Rate It!
  • By Sujata Limbu
    Created on 24th Dec 2015

About Beef Risotto

A delectable Italian dish that is simmered and cooked to perfection.

Beef Risotto is a delicious dish which is enjoyed by the people of every age group. The recipe by Sujata Limbu teaches how to make Beef Risotto step by step in detail. This makes it easy to cook Beef Risotto in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Beef Risotto at home. This amazing and mouthwatering Beef Risotto takes 10 minutes for the preparation and 60 minutes for cooking. The aroma of this Beef Risotto is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Beef Risotto is a good option for you. The flavour of Beef Risotto is palatable and you will enjoy each and every bite of this. Try this Beef Risotto and impress your family and friends.

  • Prep Time10mins
  • Cook Time60mins
  • Serves6People
Beef Risotto

Ingredients to make Beef Risotto

  • 700 grams beef
  • 500 grams risotto rice
  • 2 onions, finely chopped
  • 2 cloves garlic, finely grated
  • 1 tomato, finely chopped
  • 1 liter beef stock
  • 125 ml white wine
  • 3 tablespoon butter
  • Salt and pepper to taste

How to make Beef Risotto

  1. Wash and cut the beef into cube sizes.
  2. Heat oil in a kadhai/pan and put in the chopped onions and garlic together. Stir fry and cook till the onions turn brown in colour.
  3. Then put in the beef cubes and stir fry for another 2-3 minutes till the meat turns slightly brown.
  4. Add in the washed risotto rice and white wine together along with salt and pepper to taste, stir well and cook for 2 minutes uncovered.
  5. Then pour in the beef stock, cover with a lid and let it simmer and cook for 30 – 40 minutes until the liquid is fully absorbed.
  6. Serve warm with a garnish of coriander strands.

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