Brown Risotto With Wine Recipe
Ingredients
| Canned beef bouillon | 10 1⁄2 Ounce | |
| Canned water | 10 1⁄2 Ounce | |
| Soy sauce | 1⁄3 Cup (5.33 tbs) | |
| Red wine | 2⁄3 Cup (10.67 tbs) | |
| Round steak/Chuck steak | 1 Pound | |
| Meat tenderizer | 1 Tablespoon | |
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Sliced onion | 1⁄2 Cup (8 tbs) | |
| Garlic clove | 1 Large, chopped | |
| Uncooked long grain rice | 1 1⁄2 |
Directions
Combine bouillon, water, soy sauce and wine; simmer.
Cut beef into very small pieces; sprinkle with meat tenderizer.
Heat butter in frying pan; brown beef, onion and garlic.
Add rice; continue cooking until rice is slightly browned.
Add hot bouillon mixture.
Reduce heat; cover and cook for 25 minutes or until rice is fluffy
Cut beef into very small pieces; sprinkle with meat tenderizer.
Heat butter in frying pan; brown beef, onion and garlic.
Add rice; continue cooking until rice is slightly browned.
Add hot bouillon mixture.
Reduce heat; cover and cook for 25 minutes or until rice is fluffy
Chef
