Ingredients
- Olive oil 15ml
- Everyday Favourites salted butter 120g
- Large banana shallots 100g
- Everyday Favourites Italian risotto rice 300g
- Vegetable stock 1kg
- Prepped butternut squash, diced 250g
- Grana Padano wedge 100g
- Baby spinach 60g
- Everyday Favourites whole black peppercorn 0.5g
- Slow cooked short rib of beef 4
- Black truffle oil 30ml
- Rosemary 5g
- Micro cress 15g
Method
- In a large deep pan add the oil and half the butter
- Add the shallots and cook until soft, then add the rice and coat all together
- Slowly add the stock until the desired consistency is achieved
- Add the cooked squash, grated Grana Padano, spinach and black pepper and keep warm
- Re-head the short rib under butter, truffle oil and rosemary and keep warm
- Serve the risotto in a bowl and top with the short rib, truffle butter and micro cress
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