Usuba
Risotto with Beef Tartare
Delicate risotto with parmesan and butter, topped with raw beef tartare and quail egg yolk. A classic Italian dish with elegant presentation.
- Total
- 30 min
- Standard serving
- 275.7 g
Ingredients
Total 14- Arborio rice
50 g≈ 4 tbsp - Shallot
6.5 g≈ 1/4 pcs - Garlic
2.5 g≈ 3/4 clove - Thyme
0.5 g≈ 1/3 sprig - Olive oil
20 ml≈ 1.5 tbsp - Dry white wineбелый
20 ml≈ 1.5 tbsp - Butter
16.484 ml≈ 3 slice - Parmesan cheese
15 g≈ 1.5 slice - Salt
to taste - Chicken broth
100 ml≈ 6.5 tbsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Parsley
1 g≈ 2/3 tsp - Marbled Beef
40 g - Quail egg
5 g≈ 1/2 pcs
Instructions
- 1
Step 1
Heat olive oil in a saucepan. Add garlic and thyme, sauté until fragrant.
Add the finely chopped shallots, fry for 1–2 minutes. Pour in the rice, stir and fry until the grains become translucent at the edges.
Pour in the white wine and let it evaporate completely. Then start adding hot chicken broth in portions, so that the liquid always covers the rice by 2 cm.
Cook over medium heat, stirring constantly and adding broth as it is absorbed. Add salt to taste. The rice should be soft but retain a slight firmness in the center.
- 2
Step 2
When the rice is ready, add grated Parmesan and butter. Mix well until creamy.
Pour in the remaining olive oil, season with black pepper. The risotto should be fluid and glossy.
- 3
Step 3
Chop the marbled beef into very small cubes. Add finely chopped shallots and parsley.
Salt, season with black pepper and drizzle with olive oil. Mix well.
- 4
Step 4
Place the risotto on a plate. In the center, arrange the tartare using a ring mold for neat presentation.
Make a small indentation in the tartare and carefully release the yolk of a quail egg.
Garnish the dish with thin slices of parmesan. Serve immediately.
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