Barolo Risotto with Beef

Step 1

Dice onion finely and mince garlic. Heat beef broth in a small pot until steaming; keep warm.

Step 2

Pat beef cubes dry with paper towels. Season generously with salt and black pepper.

Step 3

Heat 1 tbsp butter in a 12-inch wide skillet or large pot over medium-high heat until shimmering.

Step 4

Add beef cubes in a single layer and sear without stirring for 2 minutes per side until browned.

Step 5

Remove beef to a plate. Add remaining 2 tbsp butter to the same skillet.

Step 6

Add onion and sauté until translucent and softened, about 4 minutes, stirring occasionally.

Step 7

Stir in garlic and cook for 30 seconds until fragrant.

Step 8

Add arborio rice and stir constantly for 1 minute until edges look translucent.

Step 9

Pour in Barolo wine and stir until liquid is mostly absorbed, about 2 minutes.

Step 10

Add warm broth 1 cup at a time, stirring frequently after each addition. Wait until liquid is mostly absorbed before adding the next cup.

Step 11

After 18–20 minutes, rice should be creamy and tender with a slight firmness at the center.

Step 12

Return seared beef to the skillet. Stir in Parmigiano-Reggiano until melted and creamy.

Step 13

Taste and adjust salt and pepper. Divide among bowls and serve immediately.