A risotto with a meat tartare. The idea was born from a culinary and entrepreneurial interweaving with Edoardo Grandi as protagonist. Here is the recipe
A risotto with a meat tartare? It can be done, and the contrast between raw and cooked, between the temperatures and the consistencies of a wave and beef risotto work very well. We are used to seeing it in the restaurant often with fish, prawns or molluscs, which nestle over the risotto enrich it enriching it with flavor and a new texture. Now we try with meat.
The recipe is an entrepreneurial fusion, of those that take place thanks to the connections between restaurants and the role of restaurateurs, such as Edoardo Maggiore, owner of the Risotteria Italiana & Meat Sushi Art, Nuda & Cruda and the two Italian Filetterie, also in Milan. No fish, in risotto, but also in sushi, which instead of tuna or salmon slices, sees the presence of veal or kobe beef.
Ingredients for 4 people
600 g of Carnaroli rice
Vegetable broth
4 spoons of pesto
100 g of butter
250 g of Parmesan
Salt to taste
200 g of beef for cold tartare from the refrigerator
Method
In a saucepan, prepare the vegetable broth (onion, carrot, celery, salt). Toast the rice in a pot with high sides, when the rice begins to "crunch" add the vegetable broth. Rice requires constant boiling in order to cook the starches and it is very important to mix everything constantly in order to prevent the rice from sticking to the bottom of the pot. Continue adding vegetable broth every time the rice absorbs it. The cooking time will vary according to the variety of rice used, for Carnaroli about 8 minutes. The rice is now ready for creaming and adding flavors.
First of all add the pesto, butter and Parmesan. Stir vigorously until everything is completely mixed, obtaining a creamy and cohesive risotto. Leave to rest for two minutes, covered.
The advice is to always finish cooking a few minutes before the actual term indicated by the variety of rice, in order to allow the risotto to maintain its structure and thus avoid overcooking.
Place the risotto on a plate, tap with the palm of the hand on the bottom of the plate to distribute the risotto evenly. Place the raw beef batting on top of the risotto.
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