1Chop up onion, garlic cloves and cut beef into small cubes.
2In a large saucepan add extra virgin olive oil and chopped onion and garlic. Cook until golden.
3Add in diced beef cubes and stir until the beef turns brown, then add the wine.
4Let it cook for two minutes then add 1/2 can of dies tomatoes.
5Cover and cook on low heat for about 30 minutes, stir every couple of minutes.
6Wash the rice under cold water and add it in the risotto and stir well for 2 minutes.
7Cook for around 18 minutes, adding gradually beef stock and stirring often, scraping from the bottom of the pan.
8The best way to know if the risotto is ready is to taste it of course, so when the risotto is ready, add the butter and Parmesan cheese and stir well.
The secret of a delicious risotto is a good broth and it is important to stir often, scraping the bottom of the pan.