30 g. dried wild mushrooms
80 ml warm water
300 g. beef, thinly sliced
2 tbsp olive oil
freshly ground pepper
1 onion, chopped
300 g. arborio rice
100 ml white wine
1-1,5 L chicken or beef broth
50 g. DODONI’s fresh cow’s butter
100 g. DODONI Kefalograviera, grated
¼ bunch of parsley, chopped
Soak the mushrooms into the warm water. Weigh all the ingredients and chop the onion.
Heat the olive oil in a deep pan and saute the beef slices. Add salt and freshly ground pepper and and saute well for about 4 minutes, until all sides brown well.
Add the onion and saute until it softens, for 2-3 minutes.
Add rice, stir for ½ a minute and deglaze with the wine.
Wait for the alcohol to evaporate and lower the heat. Gradually start adding the broth to the rice, using a ladle.
Stir the pan constantly. When the rice absorbs the first half of the broth, add mushrooms along with the water in which they soaked. Keep adding the broth in dosages, waiting for it to absorb.
After the last dosage of broth and before all juices get absorbed, add butter, Kefalograviera and parsley and stir well so that they get incorporated into the risotto.