Barolo Risotto with Braised Beef
Creamy arborio rice infused with Barolo wine and beef broth, topped with fall-apart tender braised beef chuck. A luxurious one-pot Italian supper that looks restaurant-worthy but is entirely achievable at home.
- Total time
- 95 min
- Servings
- 4
- Calories
- 725
- Protein
- 48g
Ingredients
- 1.25 lbs beef chuck, cut into 1.5-inch cubes
- 1 to taste salt and pepper
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 1.5 cups arborio rice
- 1.5 cups Barolo wine (or other dry red wine)
- 4 cups beef broth
- 3 tbsp butter + 0.5 cup cheese butter and grated Parmigiano-Reggiano
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat 2 tbsp olive oil in a large heavy pot over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, sear beef 2–3 minutes per side without moving. Transfer to a plate.
- 4
Add 1 tbsp oil to the pot. Cook diced onion, stirring, until soft and translucent, about 4 minutes.
- 5
Pour in Barolo, scraping up any browned bits from the bottom. Return beef and any juices to the pot.
- 6
Add 3 cups beef broth. Bring to a simmer, then reduce heat to medium-low. Cover partially.
- 7
Braise 60 minutes, until beef is fork-tender and liquid is reduced by half, stirring occasionally.
- 8
Warm the remaining 1 cup broth in a separate saucepan over low heat.
- 9
Using a slotted spoon, transfer braised beef from the pot to a plate. Keep braising liquid in the pot.
- 10
Add arborio rice directly to the braising liquid and stir constantly for 2 minutes to toast lightly.
- 11
Add warm broth 1 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more, ~18 minutes total.
- 12
Rice is done when creamy but grains are still firm to bite. Stir in butter and Parmigiano-Reggiano until glossy.
- 13
Return braised beef to the pot and stir gently. Season with salt and pepper to taste.
- 14
Divide risotto and beef between bowls. Serve immediately.
Tools you’ll need
- large heavy pot with lid (5-quart minimum)
- wooden spoon or silicone spatula
- slotted spoon
- small saucepan
- tongs
- paper towels
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