Ingredients
1 pound small beef chunks or slices,
marinated in salt and spice mix
olive oil
Sweet onion, leeks and/or shallots (1+3+3, for
instance)
12 ounces risotto rice
beef broth, about 24 ounces
1 can coconut milk
1-inch nub fresh ginger, processed fine
1/2 bunch fresh cilantro
2 TB southern spain pinchito spice mix from Savory
Spice Shop
A few dried lime leafs, optional
1 long red hot pepper, diced
3 small stalks lemongrass, processed fine, or lemon
verbena
Generous pinch saffron, optional
Cilantro leaves and/or lime leaves for garnish
Preparation
Sear beef in a little olive oil on medium high heat in large pan, searing all sides, about 5-7 minutes. Reduce heat to medium. Soften onions in beef juices, 5 minutes. Add rice and sautée for 2 minutes; then gradually stir in broth and coconut milk, 1 cup at a time, allowing rice to absorb liquid, while adding additional ingredients. Simmer until rice is tender, about 25 to 35 minutes. Garnish with cilantro leaves and/or lime wedges.
