Barolo Risotto with Braised Beef
Creamy arborio rice cooked low-and-slow with Barolo wine and beef broth, topped with tender braised beef chuck. Restaurant-quality comfort in one pot.
- Total time
- 95 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb beef chuck, cut into 1.5-inch chunks
- 1.5 cups arborio rice
- 1.5 cups Barolo wine (or other full-bodied red)
- 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
Pat beef dry with paper towels. Season generously with salt and pepper.
- 2
Heat 1 tbsp olive oil in a large heavy pot over medium-high until shimmering.
- 3
Working in batches, sear beef without stirring 3–4 minutes per side until golden.
- 4
Remove beef. Pour off excess fat, leaving ~1 tbsp in the pot.
- 5
Add diced onion to the pot. Sauté until softened and translucent, ~4 minutes.
- 6
Add minced garlic. Stir constantly for 30 seconds until fragrant.
- 7
Pour in Barolo wine. Scrape the pot bottom. Simmer until wine reduces by half, ~3 minutes.
- 8
Add arborio rice. Stir constantly for 1 minute to toast the grains.
- 9
Return beef to the pot. Add 4 cups hot beef broth and a pinch of salt.
- 10
Bring to a simmer. Cover and cook 50–60 minutes until beef is tender and rice is creamy.
- 11
Remove from heat. Stir in 3 tbsp butter and 0.75 cup parmesan until silky.
- 12
Taste and adjust salt and pepper. Serve hot in wide bowls.
Tools you’ll need
- large heavy-bottomed pot (5-quart minimum)
- wooden spoon
- paper towels
- chef's knife
- cutting board
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