Roasted Beef Fillet Slices in Red Wine with Hand-stirred Risotto
Total Time45 minutes mins
Servings: 5 people
For the risotto:
- 250 g Arborio risotto rice
- 500 ml Poultry broth
- 100 ml Prosecco sparkling wine
- 100 ml Pinot Blanc
- 1 tsp Shallot cubes
- 50 g Butter
- 90 g Parmesan cheese
- Sea salt from the mill
For the red wine butter:
- 300 ml Port red
- 500 ml Red wine
- 1 tsp Shallot cubes
- 125 g Sweet cream butter
For the white butter sauce:
- 300 ml Port white
- 100 ml Noilly Prat
- 500 ml Pinot Blanc
- 1 tsp Shallot cubes
- 125 g Sweet cream butter
- 175 g Lemon yellow oyster mushrooms
- 150 g Romanesco
Risotto
Melt the butter in a large saucepan, add the cubes of scarlet and sweat blond. Add the risotto rice and sauté briefly. Then deglaze with white wine and prosecco and stir with a wooden spoon. Fill up the vegetable stock and n.B. Add salt from the mill.
Cook the risotto "al dente", stirring frequently, and remove it from the stove. Just before serving, finish off the risotto with the butter, Parmesan and, if necessary, a little vegetable stock. Please never stir the risotto with a metallic object!
Serving / smoking
Finally, place the meat, side dish and sauces on the plate and put on the RauchCloche. Use the smoking pipe to bring the smoke under the cloche and serve immediately. If necessary, serve both sauces in addition.
Serving: 100g | Calories: 148kcal | Carbohydrates: 7.3g | Protein: 6.2g | Fat: 7.6g