In the hood
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
THE RIBS
1 kg ANGUS boned beef ribs
1 carrot
1 white onion
2 cloves garlic
1 spoonful mustard
100 g flour
1 sprig thyme
1 sprig sage
1 sprig rosemary1 spoonful powdered cumin
1 l red wine750 ml chicken stock
Salt to taste
Pepper to taste
THE RISOTTO
175 g carnaroli rice
200 g mixed mushrooms
(mushrooms chiodini Portobello)50 g white wine
35 g black truffle paté
75 g butter
75 g grated Parmesan cheese
25 g diced onion
1 l chicken/beef stock
COMPLEMENTS
50 g basil pesto
75 g Parmesan cheese strips (cured 24 months).
METHOD
- Season the meat with salt, pepper, mustard, cumin and garlic.
- Seal in a pan with abundant olive oil.
- Remove and place in an iron pot, in which the vegetable mirepoix has been cooking.
- Cover with red wine, chicken stock and herbs.
- Bake in the oven for 3 hours at 155 degrees centigrade, then raise to 250 degrees centigrade for a further hour.
- Thicken the gravy and set aside with the meat.
- Toast the grains of rice in the onion.
- Douse with white wine.
- Add in the mushrooms after sautéing them with garlic and parsley.
- Cook for 18 minutes, adding in stock from time to time.
- Spread with Parmesan, butter and truffle paté.
- Rectify with salt.
SERVING
- Place 3 spoonfuls of risotto in a gourmet deep dish.
- Place a piece of meat on top and cover with sauce, decorate with the Parmesan and a few drops of pesto.
- Serve quickly.
