Melt half of the butter in a thick bottom sauce pan and cook the onion, carrot, celery and pancetta together with the herbs for a few minutes. Stir in the rice and cook until coated and shiny before pouring in the wine and allowing to evaporate. Add the hot stock gradually, mixing well after each addition until all the broth is absorbed. Remove off the heat and beat in the remaining butter, parsley and cheese. Heat a pan with a spoon of olive oil, along with the garlic. When the oil is hot, quickly fry the beef strips on all sides, seasoning well with salt and pepper and adding in a splash of beef stock. Serve the beef strips over the risotto, and drizzle over the juices left in the pan.
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