Rice with Beef and Red Wine

Ingredients

2 l		chicken or meat broth
60 ml		olive oil
80 g		finely chopped onion
1 - 2		carrots
500 g		beef fillet, cut into cubes (2.5 cm per side)
650 g		rice
250 ml		dry red wine (at room temperature)
2 tbsp	30 ml	butter
—		salt and freshly ground black pepper

Pour the broth into a suitable pot, let it come to a boil over medium heat and reduce the temperature to minimum.
Heat the olive oil in a separate vessel, add the onion and the chopped carrots and sauté until softened. Then add the meat and let it cook until browned on all sides. Transfer to a bowl and turn to the rice.
Pour the rice into the same vessel in which you fried the beef, and cook for 3 minutes, stirring constantly, until every grain absorbs the fat and turns translucent. Pour in the wine and let it cook, stirring constantly, until all the liquid is absorbed.
Add 1 ladle of the boiling broth at a time, stir and wait for the broth to be absorbed by the rice before pouring the next. Leave about 60 ml for the very end.
20 minutes after the rice softens, add the meat. Let everything cook for about 1–2 minutes, stirring periodically.
Remove from the heat, add the butter and the last of the broth. Season with salt and black pepper to taste and serve immediately.

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