Argentinian-style Risotto

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.

• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) water 1 cup (235ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 1 cup (150g) cooked beef, diced 1 cup (150g) cooked beef, diced
• 1/2 cup (75g) roasted red peppers, diced 1/2 cup (75g) roasted red peppers, diced
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   In a saucepan, heat the beef broth and water over medium heat until simmering. Keep it warm.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the Arborio rice to the pan and stir it for a minute until it is well coated with the oil.
4. 4.
   Pour in the red wine and cook until it is absorbed by the rice.
5. 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.
6. 6.
   Continue this process until the rice is cooked al dente, which should take about 20 minutes.
7. 7.
   Stir in the cooked beef, roasted red peppers, and chimichurri sauce. Cook for an additional 2-3 minutes to heat through.
8. 8.
   Season with salt and pepper to taste.
9. 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.