Recipes
Date posted: 01/09/2022
Ingredients
| Olive oil | 15ml |
| Everyday Favourites salted butter | 120g |
| Large banana shallots | 100g |
| Everyday Favourites Italian risotto rice | 300g |
| Vegetable stock | 1kg |
| Prepped butternut squash, diced | 250g |
| Grana Padano wedge | 100g |
| Baby spinach | 60g |
| Everyday Favourites whole black peppercorn | 0.5g |
| Slow cooked short rib of beef | 4 |
| Black truffle oil | 30ml |
| Rosemary | 5g |
| Micro cress | 15g |
Method
- In a large deep pan add the oil and half the butter
- Add the shallots and cook until soft, then add the rice and coat all together
- Slowly add the stock until the desired consistency is achieved
- Add the cooked squash, grated Grana Padano, spinach and black pepper and keep warm
- Re-head the short rib under butter, truffle oil and rosemary and keep warm
- Serve the risotto in a bowl and top with the short rib, truffle butter and micro cress