Mastava Risotto with Cumin Beef and Dill Yogurt (Uzbek × Italian)

Method

1. Pour the stock into a small pot and keep it hot over low heat the whole time; cold stock makes the rice cook unevenly. Finely dice the onion, carrot and bell pepper into 5 mm pieces and mince the garlic.

   Add in this stepChicken stock 550 ml

   low heat

2. Heat the olive oil in a 24 cm wide pan over medium-high heat, add the beef and break it into small crumbs with a spatula, frying for 5 min. When it is brown and slightly crisp, add the cumin and coriander and fry 30 seconds more until fragrant.

   Add in this stepExtra virgin olive oil 1 tbspMinced beef 160 gGround cumin ¾ tspGround coriander ½ tsp

   medium-high heat

3. Turn down to medium heat, add the onion, carrot, bell pepper and garlic and cook for 5 min, until the vegetables are soft.

   Add in this stepOnion (medium) ½Carrot, finely diced 80 gBell pepper ½Garlic cloves 2

   medium heat

4. Add the rice without rinsing it and toast over medium heat for 2 min, until the edges of the grains turn translucent. Stir in the tomato paste, then pour in the wine and stir until it has been absorbed and no longer smells of alcohol.

   Add in this stepRisotto rice (arborio) or short-grain rice 140 gTomato paste 2 tspDry white wine (or stock) 50 ml

   medium heat

5. Add the hot stock one ladle at a time, waiting until it is almost absorbed before adding the next, and stir often over medium heat for 18 min. Add half the salt halfway through. It is ready when the grains are soft outside with a tiny firm centre and the risotto flows slowly when you tilt the pan. If you run out of stock, use hot water.

   Add in this stepSalt ¼ tsp

   medium heat

6. Take the pan off the heat, add the cold butter, Parmesan, the rest of the salt and the pepper and beat hard until creamy and glossy. Cover and leave for 2 min.

   Add in this stepCold butter 15 gGrated Parmigiano Reggiano 30 gSalt ¼ tspBlack pepper 1 pinch

7. Spread onto plates, add a spoonful of Greek yogurt and scatter with dill. The tangy yogurt lifts the rich cumin and cheese.

   Add in this stepGreek yogurt 2 tbspChopped dill 2 tbsp