RISOTTO WITH BEEF AND MUSHROOMS

Preparation Method :

• Melt half the butter in a large pan. Add onion, steak, carrot, celery, mushrooms and tomato puree and fry gently until the onion is soft and all the ingredients cooked but not browned.
• Keep everything moist as you cook it by basting occasionally with the red wine.
• Add all the rice and toast the grains thoroughly with the rest of the ingredients for about 5 minutes.
• Add 3 ladlefuls of hot stock and stir gently until the rice has absorbed almost all the liquid.
• Then begin to add more stock, 2 ladlefuls at a time, stir constantly and making sure that the rice does not stick as it cooks.
• After 20-22 minutes, the rice should be tender but firm to the bite - but not over-soft.
• At this point, take the pan off the heat and stir in the remaining butter, cheese and parsley.
• Keep it fairly wet by adding a little bit more stock, then cover and leave to rest for about 5 minutes.
• Serve on warmed a large warmed platter, with extra cheese offered separately and plenty of robust red wine.