Tomato and Brisket Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

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

3. 3

   Add the brisket, cut into small pieces, and cook until browned.

4. 4

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

5. 5

   Pour in the tomato sauce and stir well.

6. 6

   Gradually add the beef broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

7. 7

   Continue this process until the rice is creamy and cooked to your desired texture.

8. 8

   Stir in the Parmesan cheese and season with salt, pepper, and chili flakes to taste.

9. 9

   Serve hot and enjoy your Tomato and Brisket Risotto.