Chef Marco NYC

To make the beef stew: First, prepare a pesto from the garlic and ginger. Sauté the onion, then add the tomato and all the listed spices to create the base for the stew. To prevent the spices from burning, toast them for one minute before adding a splash of water. Next, add the beef over high heat to sear it. Once the sauce has reduced, stir in the juice of half a lemon followed by a cup of water. Finish by covering the stew with warm milk and then set it aside to cook slowly over low heat.

To make the risotto: Meanwhile, begin cooking the risotto by preparing a classic soffritto using butter instead of oil. After toasting the rice for a few minutes, deglaze it with white wine. Continue cooking by gradually adding vegetable broth as needed. Dissolve the saffron and incorporate it into the risotto, continuing to cook until the rice is al dente. Finally, remove from heat and stir in butter and Parmesan cheese until creamy.