Ribeye Risotto

This dish came about as a result of having a small steak and a taste for risotto. I consulted the Book of Marcella (Hazan), found a "beef" risotto recipe and did the usual amending. It has a wonderful rich flavor reminiscent of a standing rib-roast. You can make it as "rich" as you like, or not, by adding or subtracting the beef trimmings/bacon part. It’s a very rib-sticking and soul-satisfying dish. Try this on a cold winter’s night to warm up the one who you are with.

Serves two people as a main course, or four people as a side dish.



      3 c  beef broth (lo-fat, lo-salt)

      1 T  butter 
      1 T  olive oil
      1    ribeye steak (1 - 1 1/2#), cubed into 1/2"- 3/4" pieces
           salt and pepper

      1 T  beef trimmings, finely minced (FAT, mostly)
      1    bacon slice, finely minced
      2 T  onion, minced
      1    garlic clove, minced
    1/2 t  rosemary, chopped (1/4 t dried)
  1 1/2 t  sage, chopped (3/4 t dried)
      1 c  Arborio rice
    3/4 c  white wine

    1/4 c  Parmigiano-Reggiano cheese, finely grated

Put the beef broth in a pan on a LOW burner, cover and turn your back on it for a while.

Salt and pepper the beef cubes while the oil/butter is heating in a thick-bottomed pan, or Dutch Oven. Then, sauté the beef cubes in batches on high heat to achieve maximum "crust", and set aside on a plate when done, moving on to the next batch. (Important: do not cook them through; DO NOT crowd the pan)

When all the batches of beef cubes are done browning, turn the pan to medium/med-high heat and add the beef trimmings and the bacon and cook until all are toasty and crispy. At that point add the onion and cook for a few minutes; add the garlic and cook a minute more. Add the rosemary and sage stir a few times, then add the rice and sauté for a couple of minutes until the rice is translucent. Turn beef broth pot to med-low to get the liquid simmering. Pour the wine in to the rice pot and carefully scrape all the brown beefy-goodness from the bottom of it. Stir frequently until the liquid is almost all absorbed. Then add the lightly simmering beef broth a half-a-cup at a time, stirring and absorbing each time before adding more. When the last ladle of broth has been poured in (approximately 30 minutes later) add the beef cubes and continue the ritual. Spoon the risotto into a heated bowl and stir in the cheese. Serve and eat... to the silence of contented guests.