| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food2 |
6 |
servings |
INGREDIENTS
| 200 |
ml |
Rosemary and thyme oil |
| 500 |
g |
Arborio rice |
| 2 |
pt |
Chicken stock |
| 250 |
g |
Unsalted butter |
| 250 |
g |
Shallots; finely diced |
| 300 |
ml |
Horseradish cream |
| 4 |
bn |
Mixed chopped herbs |
| 1 |
|
Piece shin beef; about 2lb, braised |
|
|
; and broken into |
|
|
; pieces |
| 200 |
g |
Grated parmesan cheese |
| 18 |
|
Beef fillet tails |
INSTRUCTIONS
Melt the butter, add the rice and shallots and cook without colouring
for 5 minutes. Add the stock and cook until the rice still has a bit
of bite.
Finish with more butter, the beef, horseradish and finally the chopped
herbs. Place a portion in the centre of each plate and surround with 3
saut.ed fillet tails.
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