Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red...
1.5 kg beef, cut into 3-4 cm cubes (chuck or brisket)
100 g fresh red cayenne chilli or Birdseye chilli
80 g garlic
80 g ginger
2 brown onions
20 g sliced lemongrass
1 Tbs paprika powder (heaped)
1 Tbs turmeric powder (heaped)
100 g toasted desiccated coconut
400 ml of beef stock (chicken stock is also fine)
60 ml canola oil
300 ml coconut milk
25 g salt
70 g sugar
Kaffir lime leaves, julienned, for garnish
Fried shallots, for garnish
Brown the meat over a high heat in a large pot with 30ml of oil. Roughly blend chilli, garlic, ginger, and onion into a paste with remaining oil. Transfer to the pot.
Add lemongrass, paprika, turmeric, desiccated coconut, stock, and 15g of salt. Bring to a boil, then turn down to a simmer. Cook for at least 2 hours, stirring occasionally to begin with, and more frequently as the liquid reduces to prevent burning.
After two hours, or when the meat has softened add the coconut milk, sugar, and remaining salt. Adjust seasoning if required. Garnish with julienned kaffir lime leaf and fried shallots. Serve with a side of steamed jasmine rice.
Recipe provided by The Malaya