Serves 4 people
// Braised Beef
Ingredients – 1 kg of filet of beef, larded by the butcher ; 0,5 dl oil ; 1 medium sized onion ; 3 medium sized carrots ; 2 medium sized leeks ; 2 celery stalks ; 2 cloves garlic ; 2 tomatoes (or canned tomato pulp) ; 1 bay leaf ; 1 tbs. concentrated beef stock ; 2 dl red wine (Barbera) ; Salt, pepper.
Preparation – Wash and coarsely chop the vegetables. Heat the oil in a large pan and brown the meat on all sides. Season with ground pepper and salt. In another large saucepan, sauté the onion in some oil, followed by the other vegetables and simmer briefly. Put the roast over the vegetables, bate with the wine, add 1 tbsp. of concentrated stock and fill at ¾ height with hot water. Bring to a simmer, reduce the heat and simmer for 2 hours on medium fire. When the meat is well done, remove the vegetables and put them through a vegetable mill. Thinly slice the meat and stir the blended vegetable sauce over it. Keep warm till serving.
// Risotto with Mushrooms
Ingredients – 300 g risotto rice (e.g. Arborio or Vialone) ; 2 tbsp. oil ; 1 tbsp. concentrated beef stock ; 2 dl red wine (Barbera) ; 1 finely chopped medium onion ; 2 pkg saffron powder ; Fresh or dried porcini to taste ; 50 g unsalted butter ; 50 g grated Parmigiano cheese.
Preparation – Sauté the onion, the rice and fresh mushrooms with some oil in a saucepan, on medium fire. Rise the temperature, add the saffron and the wine. Stir well and let evaporate. Meanwhile briefly boil the dried mushrooms in another saucepan with ½ lt. of water. When the red wine is almost evaporated, lower the fire, add the concentrated stock to the rice and stir. Add the dried mushrooms with 2 ladles of hot water. Stir till almost all the water is absorbed by the rice and add an-other 2 ladles of hot water. Repeat this operation 3-4 times, stirring continuously for 20 minutes. When the rice is done, stir in the butter and grated cheese. Serve hot.