Italian Meat and Poultry Recipes - Gingered Beef and Walnut Risotto Recipe

Ingredients

• 14 ounces beef fillet

• 1/4 cup butter

• 1 cup walnut pieces

• 1 bunch of scallions, chopped

• 2 garlic cloves, chopped

• 1 3/4 cups risotto rice

• 5 1/2 cups hot Chicken or Vegetable Stock

• 2 tablespoons of fresh ginger, peeled and grated

• 1/4 cup sunflower oil

• 2 tablespoons soy sauce

• 7 ounces pak choi, roughly sliced

• 1/4 cup water

• salt and pepper

Serves 4

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Method:

1. Pat the meat dry on paper towels and season with salt and pepper.

2. Melt the butter in a large, heavy-based saucepan. Add the walnuts and cook, stirring until beginning to brown. Remove with a slotted spoon. Add the scallions and cook for 1 minute.

3. Add the garlic and rice to the pan and stir well to coat the grains with the butter. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes. Add the grated ginger with the last of the stock.

5. Meanwhile, heat the oil in a frying pan and gently cook the meat, turning frequently, for 10 minutes, until well browned. Remove from the heat and spoon the soy sauce over the meat.

6. Stir the pak choi into the risotto and season to taste with salt and pepper. Cover the risotto and leave to rest for a few minutes.

7. Meanwhile, drain the meat and slice as thinly as possible. Pile the risotto on plates and serve with the meat and walnuts. Stir the water into the frying pan, scraping up any browned bits from the bottom. Spoon over the meat and serve.