Marinated Olives

MARINATED OLIVES

McDonald's tartar sauce is the creamy, classic Filet-O-Fish® topper made with pickle relish, onion, and parsley.

Tartar Sauce

Arborio rice with strips of tender beef, onions, mushrooms & fresh peppers, finished with red wine, fresh chillies & beef demiglace.

Place the sliced beef in a bowl. Add 1 tbs olive oil, 1 minced garlic clove, 1 tsp salt and 1 tsp black pepper. Toss to coat and let rest 10–15 minutes at room temperature while you prepare other components.

Marinate beef

Heat a large heavy skillet or frying pan over high heat until very hot. Add 1 tbs olive oil (from pantry if needed). Add beef in a single layer (work in batches if necessary) and sear quickly for 45–60 seconds per side until browned but still medium-rare inside. Remove beef to a plate and tent with foil. Reserve any juices in the pan for step in risotto if present.

Sear beef

Put the low-sodium beef stock and the demiglace in a saucepan and keep them warm over low heat. If using concentrated demiglace, dilute with a little hot water so it’s pourable (total combined hot liquid ~1.2 L).

Prepare stocks

In a large heavy-bottomed saucepan or wide sauté pan, melt 2 tbs butter with 2 tbs olive oil over medium heat. Add the diced onion and a pinch of salt; cook 5–7 minutes until translucent but not browned. Add the sliced mushrooms and cook 4–5 minutes until they release moisture and start to brown. Add the sliced red bell pepper and minced garlic and cook 2 minutes until softened. Stir in the thinly sliced fresh red chilli (peperoncino) and fresh thyme; cook 30 seconds to release aroma.

Sauté vegetables

Increase heat to medium-high, add the Arborio rice and stir to coat with fat and vegetables. Toast the rice for 1–2 minutes until the edges of the grains look translucent but the center is still opaque.

Toast rice

Pour in the dry red wine and stir, scraping up any browned bits from the bottom of the pan. Cook until the wine is mostly absorbed, about 2–3 minutes.

Deglaze with wine

Add 1 ladle (about 120 ml) of the hot beef stock/demiglace mixture to the rice and stir constantly until mostly absorbed. Continue adding hot liquid, one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next. Maintain a gentle simmer. This process will take 16–18 minutes total; taste the rice at 15 minutes for al dente (creamy exterior, slight bite at center).

Begin ladling stock

If you reserved pan juices from searing the beef, stir them into the risotto when you add the second-to-last ladle of liquid to deepen flavor.

Incorporate reserved beef juices

When rice is nearly done (after about 14–16 minutes), stir in the tablespoon-equivalent of demiglace/tomato paste (you already have demiglace in the stock; add an extra concentrated teaspoon if you want more depth). Adjust salt and pepper to taste.

Add demiglace/tomato paste

Remove the risotto pan from heat when rice is creamy and al dente. Immediately add the seared beef strips, 1 tbs cold cubed butter and the grated Parmesan. Gently fold for 1–2 minutes so the residual heat warms the beef through without overcooking it. If the beef needs additional cooking, briefly return the pan to low heat for 30–60 seconds while stirring.

Fold in beef and cheese

If risotto is too thick, stir in a splash of hot stock to loosen to a creamy, spoonable consistency. Stir in optional 1 tsp lemon juice to brighten flavors.

Adjust consistency

Taste and correct seasoning with salt and freshly ground black pepper. Spoon risotto onto warm plates, garnish with chopped fresh parsley and an extra grind of black pepper and a few thin chilli slices if desired. Serve immediately.

Rest & serve

beef sirloin or rump, thinly sliced into 1/4" strips

olive oil (for marinade)

garlic, minced (for marinade)

salt (for marinade)

black pepper (for marinade)

Arborio rice

unsalted butter

extra virgin olive oil

yellow onion, finely diced

garlic, minced

button mushrooms, cleaned and sliced

fresh red bell pepper, thinly sliced

fresh red chilli (peperoncino), thinly sliced, seeds optional

dry red wine

hot beef demiglace or concentrated beef stock

low-sodium beef stock (kept simmering)

tomato paste (optional, for color/depth)

fresh thyme leaves

Parmesan cheese, finely grated

salt (to taste, for risotto)

freshly ground black pepper (to taste)

unsalted butter (cold, cubed for finishing)

fresh parsley, chopped

fresh lemon juice (optional, to brighten)

RISOTTO CON MANZO E PEPERONCINO

Make RISOTTO CON MANZO E PEPERONCINO Recipe in just 50m. Arborio rice with strips of tender beef, onions, mushrooms & fresh peppers, finished with red wine, fresh chillies & beef demiglace.

Risotto Con Manzo E Peperoncino Recipe

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