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|500 g Risotto||500 grams|
|15 g Salt||15 grams|
|1 L Water||1 kilogram|
|50 g Onion||50 grams|
|10 g Shaved Parmesan Cheese||10 grams|
|400 g Tenderloin Beef (Cubed)||392 grams|
|100 g Chef® Demi Glace||100 grams|
|Herbs To Taste||1 gram|
|1 Spring Rosemary||2 grams|
|A pinch Black Pepper||1 gram|
To prepare the sauce, add CHEF® Demi-Glace powder to 1 liter of water and bring it to the boil. Cook for 2-3 minutes, stirring continuously till an even consistency is reached. Set aside to cool.
Melt butter with olive oil in a skillet. Sauté the beef cubes and rosemary sprigs for 2-3 minutes or till they are caramelized and browned. Add a pinch of black pepper and salt to taste. Set the cooked beef aside.
Melt butter in olive oil in a stockpot. Sauté the chopped onions for 2-3 minutes. Add a pinch of black pepper and salt to taste. Add the risotto rice and continue to stir for 2 minutes. Pour the demi-glace sauce and allow it to simmer till the rice is cooked and the sauce is thickened.
Serve the risotto topped with the beef cubes and garnish with shaved parmesan and herbs.