Beef Risotto Recipe

Cut the beef into 1x1 cm cubes. Put it to boil. As soon as it starts to boil, drain, wash the pot and spoon, return the pot to the heat, pour in olive oil, fry the meat until browned, pour in one liter of water, salt, bring to a boil, reduce the heat, add a small dried pepper.

Wait 10-15 minutes.

Chop the onion and 2 cloves of garlic.

Place a deep frying pan over heat, pour in olive oil, heat, add the onion with garlic, fry, then pour in white wine.

In a blender, crush (but not to a paste) a clove of garlic, carrot, 1/2 of the parsley, and mint leaves, salt, pepper.

Add this mixture to the pan. Fry together for 2 minutes (until the onion turns golden).

Pour the rice into the pan. Stir. Pour in more wine (remaining white + Malaga) and a little olive oil.

Once the wine has evaporated, pour in broth from the pot with the meat, just enough to slightly cover the rice. When it evaporates, repeat.

In a blender, chop the second half of the parsley and 4 cloves of garlic, cut the tomatoes or add them to the blender. Chop, but not to a paste.

Add this mixture to the risotto, stir, add beef broth and reduce heat to low. You can cover with a lid. As it evaporates, add more broth. Finally, pour the remaining broth into the risotto along with the meat, add salt, oregano, stir, and simmer until evaporated.

Grate 80% of the cheese. Remove the risotto from the heat, mix with the grated cheese, and leave covered for one minute.

Serve onto plates, grate the remaining cheese on top, and you can add green onions.