Barolo Beef Risotto

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1.5 cups Barolo wine
• 1.5 cups arborio rice
• 4 cups beef broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ¾ cup parmesan cheese, grated
• 3 tbsp butter
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat 1 tbsp butter in a heavy pot over medium-high heat until foaming.

2. 2

   Sear beef in batches without stirring until deep brown on all sides, ~8 minutes total. Transfer to a plate.

3. 3

   Add onion to the pot and sauté until softened, ~4 minutes. Stir in garlic; cook until fragrant, ~30 seconds.

4. 4

   Pour in Barolo, scraping up any browned bits. Return beef to the pot. Simmer covered for 30 minutes until beef is tender.

5. 5

   Warm broth in a separate pot. Stir rice into the beef mixture and cook, stirring constantly, for 2 minutes.

6. 6

   Add broth one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more.

7. 7

   After 18 minutes, rice should be creamy but still have a slight bite. Stir in remaining 2 tbsp butter and parmesan.

8. 8

   Season with salt and pepper. Serve immediately in shallow bowls.

Tools you’ll need

• heavy-bottomed pot with lid (5-quart minimum)
• separate saucepan for broth
• wooden spoon
• ladle
• cutting board
• chef's knife
• grater for parmesan

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