FOR THE STOCK
3 tablespoons of olive oil
1.5 kg of beef
1 medium-sized carrot, cut into pieces
1 medium-sized onion, cut in half
2 stalks of celery, cut into pieces
1 medium-sized tomato, cut in half
1 garlic clove, cut in half
4 liters of water
1 tablespoon of coarse salt
FOR THE RISOTTO
600 g of fresh asparagus
1 medium-sized onion, finely chopped
3/4 cup of butter (150 g)
2 cups of Arborio rice (400 g)
1 cup of dry white wine (240 ml)
1 cup of heavy cream (240 ml)
3 tablespoons of grated Parmesan cheese
2 eggs
1 pinch of black pepper
1 tablespoon of chopped fresh parsley
1 Brie cheese (210 g), cut into 1.5 cm cubes
FOR THE STOCK
3 tablespoons of olive oil
1.5 kg of beef
1 medium-sized carrot, cut into pieces
1 medium-sized onion, cut in half
2 stalks of celery, cut into pieces
1 medium-sized tomato, cut in half
1 garlic clove, cut in half
4 liters of water
1 tablespoon of coarse salt
FOR THE RISOTTO
600 g of fresh asparagus
1 medium-sized onion, finely chopped
3/4 cup of butter (150 g)
2 cups of Arborio rice (400 g)
1 cup of dry white wine (240 ml)
1 cup of heavy cream (240 ml)
3 tablespoons of grated Parmesan cheese
2 eggs
1 pinch of black pepper
1 tablespoon of chopped fresh parsley
1 Brie cheese (210 g), cut into 1.5 cm cubes
PREPARE THE STOCK: In a large pot or Dutch oven, heat the olive oil over high heat
Add the beef and cook, stirring occasionally with a wooden spoon, until browned (about 10 minutes)
Add the remaining ingredients and let simmer for about 15 minutes
Tame the pot and reduce the stock to half by skimming off any impurities with a slotted spoon
Let it simmer for about 2 hours
Remove from heat, strain into a bowl, and reserve
PREPARE THE RISOTTO: Wash the asparagus under running water
In a large pot, bring 2 liters of water to a boil over high heat
Add the asparagus and cook until tender (about 15 minutes)
Drain the asparagus and set aside
Use the remaining asparagus in a blender or food processor to puree it, then reserve
In a large pot, melt 1/2 cup of butter over medium heat
Add the onion and cook, stirring occasionally, until softened (about 3 minutes)
Add the rice and cook, stirring constantly, until coated in oil and slightly toasted (about 5 minutes)
Add the wine, stir to combine, and let simmer for about 2 minutes
Add the reserved asparagus puree, then gradually add the remaining stock, 1 cup at a time, stirring continuously, until the rice is al dente (about 25 minutes)
Remove from heat
Add the heavy cream, reserved asparagus tips, Parmesan cheese, eggs, butter, black pepper, and parsley
Stir to combine
Transfer to a large serving bowl, add the Brie cheese cubes, and serve immediately
619 calories per serving
