Dish ingredients
1 kg of dried beef
6 cups of water
1 onion, cut into 4 pieces
3 cloves of garlic
2 sprigs of rosemary
1/4 cup of butter
1 onion, finely chopped
Salt and black pepper to taste
2 cups of arborio rice
1/2 cup of white wine
3 cups of abobora, grated
1 cup of coalho cheese, grated coarsely
Crispy kale
3 cups of olive oil
300g of curly kale, cut into thin strips
Salt to taste
Dish ingredients
1 kg of dried beef
6 cups of water
1 onion, cut into 4 pieces
3 cloves of garlic
2 sprigs of rosemary
1/4 cup of butter
1 onion, finely chopped
Salt and black pepper to taste
2 cups of arborio rice
1/2 cup of white wine
3 cups of abobora, grated
1 cup of coalho cheese, grated coarsely
Crispy kale
3 cups of olive oil
300g of curly kale, cut into thin strips
Salt to taste
Preparation
1
One day ahead, remove and discard excess fat from the beef
Cut it into pieces and place it in a large bowl with cold water, changing the water several times until the meat is rehydrated
2
Drain the beef and set it aside
In a pressure cooker, combine the beef, onion, garlic, and rosemary
Cook for 40 minutes or until the beef is tender
Strain the liquid and reserve the broth
Shred the beef and remove any excess garlic, onion, and rosemary
3
Heat butter in a pan over high heat
Add the onion, salt, and black pepper and sauté until the onion is translucent
Add the rice and cook for 2 minutes, stirring constantly
Add the wine and let it evaporate
Then add the beef and stir to combine
Gradually add the reserved broth, one ladle at a time, stirring constantly, until the rice is cooked
4
Add the abobora and hot broth, stirring constantly, until the rice is al dente
Remove from heat and stir in the cheese
Let it rest for 2 minutes before serving
Crispy kale
Heat olive oil in a pan over medium heat
Frying the kale in batches, until crispy
Drain on paper towels and season with salt to taste
Serve over the risotto.
