Drake'S Vietnamese-Inflected Beef Risoto

• 1 pound small beef chunks or slices,
• marinated in salt and spice mix
• olive oil
• Sweet onion, leeks and/or shallots (1+3+3, for
• instance)
• 12 ounces risotto rice
• beef broth, about 24 ounces
• 1 can coconut milk
• 1-inch nub fresh ginger, processed fine
• 1/2 bunch fresh cilantro
• 2 TB southern spain pinchito spice mix from Savory
• Spice Shop
• A few dried lime leafs, optional
• 1 long red hot pepper, diced
• 3 small stalks lemongrass, processed fine, or lemon
• verbena
• Generous pinch saffron, optional
• Cilantro leaves and/or lime leaves for garnish

1. Sear beef in a little olive oil on medium high heat in large pan, searing all sides, about 5-7 minutes. Reduce heat to medium. Soften onions in beef juices, 5 minutes. Add rice and sautee for 2 minutes; then gradually stir in broth and coconut milk, 1 cup at a time, allowing rice to absorb liquid, while adding additional ingredients. Simmer until rice is tender, about 25 to 35 minutes. Garnish with cilantro leaves and/or lime wedges.

beef, salt, olive oil, sweet onion, rice, beef broth, coconut milk, ginger, fresh cilantro, tb southern spain, lime leafs, long red hot pepper, stalks lemongrass, verbena, generous, cilantro

Taken from www.epicurious.com/recipes/member/views/drakes-vietnamese-inflected-beef-risoto-52645961 (may not work)