Recipe
Argentinian-style Risotto
Tango-infused Risotto: A Taste of Argentina
4.8 out of 5
In the vibrant culinary landscape of Argentina, this Argentinian-style Risotto brings a delightful twist to the traditional Italian dish. Infused with the flavors of Argentina, this risotto combines the creamy richness of Arborio rice with the boldness of Argentinian ingredients, resulting in a symphony of flavors that will transport you to the heart of Buenos Aires.
Metadata
Preparation time
10 minutes
Cooking time
25 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Soy-free, Egg-free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
While the Italian risotto typically features ingredients like Parmesan cheese and white wine, this Argentinian adaptation incorporates elements of the country's cuisine. The Argentinian-style risotto includes ingredients such as chimichurri sauce, beef, and roasted red peppers, adding a unique and savory twist to the dish. We alse have the original recipe for Risotto, so you can check it out.
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2 cups (470ml) beef broth 2 cups (470ml) beef broth
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1 cup (235ml) water 1 cup (235ml) water
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
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1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
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1 cup (150g) cooked beef, diced 1 cup (150g) cooked beef, diced
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1/2 cup (75g) roasted red peppers, diced 1/2 cup (75g) roasted red peppers, diced
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2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 45g, 3g
- Protein: 18g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a saucepan, heat the beef broth and water over medium heat until simmering. Keep it warm.
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2.In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
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3.Add the Arborio rice to the pan and stir it for a minute until it is well coated with the oil.
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4.Pour in the red wine and cook until it is absorbed by the rice.
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5.Begin adding the warm beef broth mixture, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle.
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6.Continue this process until the rice is cooked al dente, which should take about 20 minutes.
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7.Stir in the cooked beef, roasted red peppers, and chimichurri sauce. Cook for an additional 2-3 minutes to heat through.
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8.Season with salt and pepper to taste.
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9.Serve the Argentinian-style risotto hot, garnished with fresh parsley.
Treat your ingredients with care...
- Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
- Chimichurri sauce — If you don't have chimichurri sauce on hand, you can make a quick version by combining fresh parsley, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes.
Tips & Tricks
- To enhance the Argentinian flavors, you can add a sprinkle of ground cumin or paprika to the risotto while cooking.
- For a smoky twist, use grilled beef instead of cooked beef.
- If you prefer a spicier kick, add a diced jalapeno pepper along with the roasted red peppers.
- To make the dish more indulgent, top the risotto with a dollop of sour cream or crumbled queso fresco.
- Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.
Serving advice
Serve the Argentinian-style risotto as a main course, accompanied by a fresh green salad or crusty bread. It pairs well with a glass of Malbec wine to complement the rich flavors.
Presentation advice
For an elegant presentation, mold the risotto into a round shape using a ramekin or a cookie cutter. Garnish with a sprig of fresh parsley and a drizzle of chimichurri sauce for a pop of color.
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