Braised Beef with Almond Risotto

Summary

Ingredients

• 1 kg roast beef
• 3 carrot (s)
• 2 onions)
• 750 ml red wine
• 750 ml beef stock or meat broth
• 1 stick (s) celery
• 200 g risotto rice superfino
• 1 shallot (s)
• 100 ml white wine
• 30 g almond (s), blanched, chopped
• 25 g almond (s), blanched, sliced
• 50 g butter
• 1 ¼ liter vegetable stock or vegetable stock
• 75 g parmesan, rated
• salt and pepper
• Paprika powder
• rosemary
• leaves Bay

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Instructions

1. Today we`re making a beef stew on an almond risotto. It`s something special, as risotto is usually considered a main course in its own right - but the combination with a tender pot roast is a great match. This recipe is quite simple, easy to prepare and therefore also suitable for beginners.
2. First rub the pot roast with paprika, salt and pepper and fry on each side.
3. Meanwhile, pour the beef stock and red wine into a roasting pan. Add the peeled carrots, 1 bay leaf and a little rosemary, onions and celery. After searing the meat, place it in the roaster with the other ingredients.
4. Braise in a hot oven at 130 ° C for 3 hours. In the meantime, turn the roast over and over and pour the stock over it. After 3 hours, remove the meat from the stock, cut into servable slices and place back in the roaster. Let it steep overnight.
5. The next day, finish the roast again at 130 ° C in a hot oven for 2 hours.
6. Now the roast is ready to eat and should melt on the tongue when you eat it and it should have a very intense taste. If necessary, use the brew to make a very aromatic sauce.
7. For the risotto, keep the broth warm in a saucepan - it must not boil.
8. Melt 50 g butter in a saucepan and add the finely chopped shallot. Important: only sweat the shallot for approx. 5 - 7 minutes until translucent and do not fry! Now add the rice and turn it continuously until every grain is coated with butter (you will notice that the butter is absorbed by the rice very quickly and it cracks - this cracking is the bursting of the outer layer of rice). Be careful not to burn the rice.
9. As soon as the butter has been absorbed, deglaze the rice with the white wine and cook while stirring (as soon as the wine has cooked, it takes about 18 to 22 minutes to finish).
10. Now add the almonds and start preparing the actual risotto. Now add 1 ladle full of warm broth to the risotto. Set the temperature so that the broth just boils. Be careful that the rice does not burn and stir constantly. As soon as the rice has soaked up the first ladle with the broth, add more broth while stirring constantly. Repeat this process until the end of the cooking time - approx. 18 to 22 minutes.
11. Let the risotto rest for 1 minute, then add the cold butter and the parmesan and stir everything until the desired consistency is achieved.
12. Arrange the risotto with the pot roast on plates and serve.
13. Notes: At first the risotto absorbs a lot of liquid very quickly. However, this will decrease. Therefore, I recommend inexperienced risotto cooks to be careful when adding the broth.
14. Tip: I personally layer the risotto and garnish it with pine nuts.

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