The new recipe with our own sun-dried tomatoes in olive oil. An unusual preparation in three stages.
- 3 tablespoons of olive oil from the sun-dried tomatoes
- 300 grams risotto rice (Vialone Nano or Arborio)
- 1-2 shallots, finely chopped
- 1 clove of garlic, chopped
- 1 glass of white wine
- 200 grams sun-dried tomatoes in olive oil, coarsely chopped
- 200 grams of beef tartare
- 1/2 tsp sea salt
- about 1 liter of hot vegetable broth
- 75 grams butter
- 1 bunch flat-leaf parsley, chopped
- 50 grams grated parmesan
- 150 grams of ricotta
- 125 g cream
- Heat 3 tablespoons of olive oil from the sun-dried tomatoes in a large pot or dutch oven over medium heat. Add onions, garlic and rice and cook for 3 to 4 minutes stirring around until translucent.
- Add wine, stir until almost absorbed, about 2 minutes. Add the minced sun-dried tomatoes and the beef tartare and stir this all around until meat is golden brown. Reduce heat to medium. Add the hot vegetable broth and put into the preheated oven at 180 degrees celsius for about 20 minutes. Control frequently the broth. The rice should have a slight bite to it, but not be crunchy at all.
- Remove from oven, then stir in butter, parsley, parmesan, ricotta and cream. Season with salt and pepper as needed and let sit in the oven for another 5 minutes. Garnish with more Parmesan cheese and chopped parsley.
The wine should be of good quality, for example, a Vernaccia di San Gimignano. Btw, we just canned 10 kg of sun-dried organic tomatoes that we received directly from Puglia with mediterranean herbs and our new olive oil. At Easter, they are ready for our guests.