Smoky Grilled Beef Risotto — Churrasco Beef Risotto
A Brazilian-Italian colônia fusion, arborio rice cooked in a smoky beef stock and finished with a churrasco-spiced sirloin and a coriander and lime gremolata so the Italian risotto technique and Brazilian fire-grill tradition meet in one deeply satisfying and original dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Coat both sirloin steaks evenly, set aside at room temperature. Finely dice shallots, grate garlic cloves, grate lime zest. Chop coriander. Mix coriander, lime zest, lime juice, 0.5 clove grated garlic, olive oil, and pinch of salt in a small bowl for gremolata.
Sweat
Heat butter and olive oil in a wide heavy saucepan over medium heat. Add shallots, cook 4–5 minutes until completely softened. Add grated garlic, stir 30 seconds until fragrant.
Build
Add arborio rice, stir 1–2 minutes until grains are translucent at edges and coated in butter. Pour in white wine, stir continuously until fully absorbed, about 2 minutes.
Simmer
Add hot beef stock one ladleful at a time over medium heat, stirring continuously. Wait until each addition is absorbed before adding the next, 18–20 minutes total. Rice should be creamy with slight bite when done.
Sear
While risotto cooks in its final 10 minutes, heat a cast iron or heavy frying pan over highest heat until smoking. Add neutral oil. Sear steaks 2.5–3 minutes per side for medium-rare. Rest on a board 4 minutes before slicing.
Finish
Remove risotto from heat. Stir in grated parmesan, season with salt and pepper. Cover and rest 2 minutes until creamy and fully tender.
Plate
Spoon risotto into two warm bowls. Arrange sliced steak over risotto. Spoon coriander-lime gremolata generously over steak and risotto. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.