Monday, February 8, 2010

Branching out - risotto

So I was making risotto last week, and I figured that it was probably about time I branched out from blogging about things that contain unhealthy quantities of sugar and chocolate. So I hereby present risotto with fillet steak and vegetables!

Here's the cast of characters:

I committed a cardinal sin and forgot to marinate the steak... So I figured I'd just cook it in olive oil and balsamic vinegar instead:

Cook the steak:

While the steak's cooking, get started on the onion. Cut the top off it:
Then cut it in half:

Then peel it:

And dice it. If you need a detailed tutorial, go visit Pioneer Woman Cooks...:

Nice, finely diced onion!:

Then take the steak:

And slice it thinly. I'm sorry, I committed a cardinal sin (again) and overcooked the steak. I got distracted watching appallingly bad reality TV. It was either the Biggest Loser or So You Think You Can Dance...:

Next, take the capsicum:

Chop the top off. Does anyone else get capsicums where one of the seeds has sprouted and grown a little capsicum inside the big one??? Because I seem to get them ALL the time:

Remove the core:

And dice it:

Then take the cherry tomatoes:

And chop them into quarters:

Finally, take the sweet potato. Peel it and chop the ends off it:

Aaaaand dice it:

Once all the veggies are chopped, start on the risotto. First, melt some butter:

Then add the diced onions:

And stir until the onion is softened and translucent:

Once the onion's done, add the arborio rice, and stir until it's well coated in butter mixture:

Then take a couple of cups of beef stock:

Typically, you should use about half a cup of wine. But considering I don't drink wine on its own, that would leave me with the better part of a whole bottle of wine and nothing to do with it. So I just use half a cup of stock instead:

Once that first half cup has been absorbed, add the other one and a half cups of stock:

Then add in the frozen peas:

And mix them through:

Meanwhile, cook the veggies as you see fit. I steamed them in the microwave. The sweet potato took about six minutes, the capsicum took about four minutes, and the tomatoes about two minutes:

Meanwhile, once the stock has been absorbed to about this level:

Add a cup of water:

Continue adding water and letting it evaporate until the rice has cooked. It's usually two cups of stock and just over two cups of water:

Then grate some cheese. You can use the pre-grated stuff if you want, but it tastes better if you grate your own. Don't ask me how or why. It just does...:

Mmmmmmmm, cheesy goodness:

Once the water has evaporated to a suitable extent:

Add another chunk of butter. Strictly speaking, you can use margarine or olive oil instead, but it's just not the same:

Then add the cheese:

And mix it through, along with a liberal dose of pepper. You can add salt if you like, but it probably doesn't need it, courtesy of all that stock:
Then add the herbs. I used Italian herb blend because I'm too lazy to buy basil and oregano separately. But you can use whatever you want:

Then toss the vegetables through:

Along with the chopped beef. I ended up dicing it rather than just slicing it. But if you used a bigger chunk of steak, you could use slices:

And serve!!!


This is sooooooo good. And it smells just as good as it tastes! It might seem a bit complicated the first time you make it (especially the whole standing there and watching it the whole time part - NEVER leave risotto unattended!), but after a couple of times, it just becomes habit. And you'll be able to whip it up in no time!


K xx :)

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