Risotto with beef bourguignon

Servings: 4 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients

• 420 g beef bourguignon (vacuum)
• 300 g arborio rice
• 1 onion, finely chopped
• 1 liter (4 cups) chicken or vegetable stock
• 125 ml (1/2 cup) dry white wine
• 60 ml (4 tbsp) butter
• 60 g grated parmesan cheese
• 30 ml (2 tbsp) olive oil
• Salt and pepper to taste

Preparation

1. Heat the stock in a saucepan and keep warm over low heat.
2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until soft and translucent, about 3 to 5 minutes.
3. Add the arborio rice and stir for 1 to 2 minutes until the grains are slightly translucent.
4. Add the white wine and stir until completely evaporated.
5. Add a ladleful of hot stock to the rice and stir until the liquid is absorbed. Repeat this process, a ladleful at a time, waiting for the liquid to be absorbed between each addition, until the rice is cooked but still slightly firm (about 18 to 20 minutes).
6. Meanwhile, reheat the beef bourguignon in a pan of boiling water for 5 to 6 minutes.
7. When the risotto is ready, add the butter and grated Parmesan cheese. Mix well so that the risotto is creamy. Season with salt and pepper to taste.
8. Add the beef bourguignon to the risotto just before serving, arranging it on top or folding it in lightly.
9. Serve hot.