Risotto Con Manzo E Peperoncino Recipe
Arborio rice with strips of tender beef, onions, mushrooms & fresh peppers, finished with red wine, fresh chillies & beef demiglace.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef & Marinade
Risotto Base
Finishing & Garnish
Method
Beef & Marinade
- 1
Marinate beef
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.
- 2
Sear 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.
Risotto Base
- 3
Prepare stocks
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).
- 4
Sauté vegetables
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.
- 5
Toast rice
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.
- 6
- 7
Begin ladling stock
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).
- 8
Incorporate reserved beef juices
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.
- 9
Add demiglace/tomato paste
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.
Combine & Finish
- 10
Fold in beef and cheese
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.
- 11
Adjust consistency
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.
- 12
Rest & serve
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.