Risotto with Peas and Beef Pastrama

An unusual recipe, full of flavor, that transforms a simple risotto into an explosion of aromas and textures. Let's start with the essential ingredients for this upgraded risotto. Instead of the traditional cauliflower, we choose fresh peas, which provide a sweet and vibrant note. The carefully aged beef pastrami from last autumn adds depth and flavor to the dish. The chutney, although not required to be made from rhubarb, adds a delicious contrast, and my freshly prepared version will perfectly complement this dish.

Before we dedicate ourselves to the risotto, it is important to take care of the other ingredients. We start by frying the zucchini rounds in hot oil until they become golden and tender. After removing them, we place them on a napkin to absorb the excess oil. Next is the tomato, which we peel and slice into thin rounds, preparing it to be used as a garnish.

Now, let’s take care of the beef pastrami. With a sharp knife, we decisively cut the first slices, ensuring we get perfectly straight and thin slices. If we want a more artistic look, we can cut the slices into petal shapes using a mandoline or a grater. The slices will then be cut into cubes, while the petals are kept for the final decoration of the dish.

Now we move on to the risotto. In a pot, heated with oil, we quickly sauté the onion, then add the rice, which we lightly toast until it becomes translucent. A cup of white wine will give it a special aroma, which we will let evaporate before we start adding the clear, hot chicken or beef broth, ladle by ladle. After about 15 minutes of boiling, we add the peas and grate the parmesan, stirring gently. Once the risotto is ready, we turn off the heat, cover it with a napkin and then with a lid, allowing it to rest for 10 minutes. This will ensure a perfect texture for the rice, with each grain maintaining its shape.

We now build the dish in a round shape, alternating layers of zucchini, risotto, pastrami, and tomatoes, leaving room for any other delicious ingredients we have in the fridge. If we feel the need for a sauce to bind all these flavors, we can opt for a Spanish brown sauce, chutney, or a roasted pepper sauce, which will add a note of intensity to the dish.

Thus, we have created an upgraded risotto that will not only impress but also bring joy in every bite. This recipe is more than just a simple dish; it is a culinary journey that combines tradition with innovation, transforming into a feast for the senses.

 Ingredients: 2 cups of rice for risotto 4-5 cups of clear broth (chicken or beef) 1/2 onion 100 g green peas 4-5 shavings of parmesan 100 g beef pastrami (or sautéed mushrooms) 2 zucchinis 2 peeled tomatoes Oil Salt Some sauce - tomato, roasted red peppers, or chutney

 Tags:  onion chicken meat rice tomatoes pepper oil pea zucchini life mushrooms