Yellow Risotto with Shredded Beef, Asparagus, and Grana Padano DOP
Category: Main Course
Servings: 4
This exquisite risotto is a harmonious blend of tender shredded beef, vibrant asparagus, and the rich flavor of Grana Padano DOP cheese, all brought together with a hint of turmeric and the perfect touch of white wine. Ideal for a cozy dinner or a special occasion, this dish will leave your guests truly impressed with its depth of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (shredded) | 250g |
| Carrot | 1 |
| Shallot | 1 |
| Cloves | to taste |
| Juniper berries | to taste |
| Sage leaves | to taste |
| Bay leaves | to taste |
| Fine salt | to taste |
| Water | 2 liters |
| Carnaroli rice | 320g |
| Grana Padano DOP (grated) | 100g |
| Red onions | 3 |
| Dry white wine | 50g |
| Asparagus | 200g |
| Ground turmeric | 1 tablespoon |
| Butter | 50g |
| Extra virgin olive oil | to taste |
| Freshly ground mixed pepper | to taste |
Instructions
-
Prepare the Beef Broth:
Begin by making a rich beef broth. In a large pot, pour in the water. Add the shallot (cut in half, no need to peel), cloves, bay leaves, juniper berries, and the beef. Season with salt to taste. Let the broth simmer for at least 1 hour. Skim off any impurities that rise to the surface from time to time. Once the broth is ready, strain it, keeping the liquid warm for later use. Set the beef aside and shred it into small pieces. -
Prepare the Asparagus and Vegetables:
Trim the woody ends off the asparagus, rinse thoroughly, and pat dry. Slice the asparagus into rounds. Peel and thinly slice the red onions. -
Cook the Risotto:
In a large saucepan, heat a drizzle of extra virgin olive oil. Add the sliced red onions and sauté them over medium heat until softened and translucent. Add the rice and stir constantly, allowing it to toast slightly for a couple of minutes. This helps to enhance the flavor and texture of the rice. -
Add Turmeric and Deglaze:
Sprinkle in the ground turmeric, stirring to coat the rice evenly. Turn the heat up and pour in the white wine. Let it evaporate, leaving behind the rich, aromatic notes of the wine. -
Cook the Risotto:
Lower the heat to medium-low and begin adding the warm beef broth, a ladleful at a time. Stir gently and frequently, allowing the rice to absorb the liquid before adding more. After about 10 minutes, add the sliced asparagus to the risotto. Continue to cook for another 10 minutes, or until the rice is tender yet still slightly al dente. Adjust the seasoning with salt and freshly ground pepper. -
Finish the Risotto:
When the rice is almost done, turn off the heat. Stir in the cold butter cut into pieces and the grated Grana Padano DOP cheese. Mix everything together until the risotto becomes creamy and luscious. -
Serve and Enjoy:
Dish out the risotto into serving bowls, garnishing with a few additional shreds of Grana Padano if desired. Serve hot, and enjoy the delightful combination of rich beef, delicate asparagus, and the unmistakable depth of Grana Padano.
Cooking Tips
- Broth: Make sure to simmer the broth for a good amount of time to extract all the flavors. If you prefer a richer broth, feel free to cook it longer.
- Rice Texture: Always keep an eye on the risotto as it cooks, ensuring it doesn’t overcook and turn mushy. Stir it regularly for that perfect creamy consistency.
- Grana Padano: This cheese is a key ingredient in the dish, bringing both creaminess and a savory note. Be sure to use the authentic Grana Padano DOP for the best flavor.
Enjoy this comforting, sophisticated risotto as the centerpiece of your meal! Whether for a family dinner or a special celebration, it’s guaranteed to impress.
