John Myers
Lemon Risotto with Entrecôte and Beetroot
The perfect lemon risotto with entrecôte and beetroot recipe with a picture and simple step-by-step instructions.
- 300 g Risotto rice
- 2 Pc. Shallots
- 1,5 liter Broth
- 0,5 Pc. Lemon peel
- 0,5 Pc. Lemon fruit juice
- 1 Pc. Clove of garlic
- 100 g Grated Parmesan
- 40 g Butter
- 150 ml White wine
- 1 bunch Parsely
- 350 g Entrecote
- 1 Pc. Beetroot
- 20 Pc. Freshly smooth parsley leaves
- Oil for deep-frying
- Finely chop the shallots, garlic and half of the lemon zest. Sauté in olive oil until translucent. Add the rice and fry briefly until it is translucent too. Deglaze with white wine and let the rice absorb it. When the wine is gone, pour the stock over the ladle and wait until the stock has been completely absorbed by the rice. Depending on your preference, repeat the process until the rice is good for you. One likes it harder, the other one softer. I like him after 40min. Stir in the Parmesan and butter and season with salt and pepper, the other half of the lemon zest and the juice.
- After 30 minutes, fry the peppered and salted entrecôte in a very hot pan for 3 minutes on each side and wrap in aluminum foil for 7 minutes to rest. Then the meat should be medium.
- Put on oil for deep-frying. Peel the beetroot and cut into chips with a peeler. Put the strips in the hot oil (caution: splashes) and bake until the first brown spots appear on the chips. Then they need to be placed on paper towels FAST to drain. Salt. Then fry the parsley as well, it only takes a few seconds. It should be ready in 20 seconds. Drain on kitchen paper. Salt.
- Serve the risotto, place slices of entrcôte on top and decorate with the chips.
Facebook Comments