This is a delicious accompaniment for peppered beef fillet (steak au poivre); braised artichokes or braised chicory Flemish style would complete a main course.
2 1/4 - 2 1/2 lb (1 kg) strong onions
4 oz (120 g) risotto rice, parboiled
3 oz (90 g) butter
3 fl oz (80 ml) double or single cream
1 oz (30 g) grated Gruyere or Emmenthal cheese
1 1/2 tbsp finely chopped parsley
salt and pepper
peppered beef fillet (steak au poivre)
braised globe artichokes Chicory with Lemon Flemish Style
1. Preheat the oven to 300°F (150°C) mark 2.
2. Bring a large saucepan of salted water to the boil, add the rice and boil briskly for 4 minutes, then drain. Peel and thinly slice the onions.
3. Melt 2 oz (60 g) of the butter in a large, fireproof casserole dish; add the onions and stir well to coat with the butter. Add the rice, 1/2 tsp salt, a little freshly ground white pepper and stir well. Cover tightly and cook in the oven for 1 hour, stirring now and then. The onions and rice should be tender and very pale golden brown when done. Add a little more salt and pepper if necessary, followed by the cream, cheese and the parsley.
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