Beef risotto with a delightfully fruity twist.
500g Sirloin Steak finely diced
1 large Mango finely diced
50ml Oliver Cromwell London Dry Gin
1 Shallot, finely chopped
500g Risotto/Arborio Rice
250ml fruity White Wine
750ml Chicken/Mushroom Stock, kept hot
2 Conference Pears, chopped
Bunch Asparagus, chopped
300g Parmesan, grated, plus shavings for garnish
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Marinate the beef and half of the mango in the gin overnight.
Pre-heat some olive oil in a pot on a low heat.
Add the shallot and stir.
Then add the risotto rice and stir on a low heat for 3-4 minutes.
Add about 50ml of wine and the butter, and continue stirring until butter has melted.
Then add some stock a bit at a time while stirring.
Do not let the liquid dry out.
Continue adding your stock and wine, stirring on a low heat until your rice is slightly al dente.
Add the pear and asparagus to the risotto and stir for 2 minutes, adding a bit more stock to loosen up the thick consistency.
Drain and add the marinated beef pieces and stir for 4 minutes.
Add the parmesan, stir and serve, topped with parmesan shavings, parsley leaves and the rest of the mango.