Lomo Risotto with Mora

About this recipe

Experience a modern twist on classic risotto with tender lomo and the subtle tartness of mora. This dish combines creamy textures with savory and slightly fruity flavors, ideal for both special occasions and casual dinners.

Ingredients

• 200g Arborio rice
• 150g diced lomo (beef tenderloin)
• 60g mora (blackberry)
• 50g grated Parmesan cheese
• 30g unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 liter chicken broth (warm)
• 60ml dry white wine
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (optional garnish)

Directions

1. 1

   Heat the olive oil and butter in a large saucepan over medium heat.

2. 2

   Add the onion and garlic, sauté until the onion is translucent.

3. 3

   Add the diced lomo and cook until browned on all sides.

4. 4

   Stir in the Arborio rice and cook for 1-2 minutes until the grains are well-coated.

5. 5

   Pour in the white wine, stirring until it evaporates.

6. 6

   Start adding the warm chicken broth, one ladle at a time, stirring constantly, and allow the rice to absorb the broth before adding more.

7. 7

   Continue until the rice is cooked al dente, about 20-25 minutes.

8. 8

   Fold in the mora and Parmesan cheese, cooking for another 2-3 minutes.

9. 9

   Season with salt and pepper, garnish with parsley, and serve warm.