Beef Barolo Risotto

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 1.5 cups barolo wine
• 4 cups beef broth
• 1.5 cups arborio rice
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• ½ cup parmesan cheese, grated
• 2 tbsp butter
• 1 as needed olive oil, salt, and black pepper

Instructions

1. 1

   Pat beef dry. Season generously with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a heavy pot over medium-high heat until shimmering, ~90 seconds.

3. 3

   Sear beef in batches without stirring, 2 minutes per side until browned. Transfer to a plate.

4. 4

   Pour Barolo into the pot, scraping up browned bits with a spoon. Simmer until reduced by half, ~8 minutes.

5. 5

   Return beef to the pot. Add 4 cups beef broth. Bring to a bare simmer, cover, and cook 60 minutes until beef is tender.

6. 6

   Heat beef broth (from the pot) in a separate saucepan. Keep it at a gentle simmer throughout risotto cooking.

7. 7

   Heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium. Add diced onion and cook until soft and translucent, ~5 minutes.

8. 8

   Add minced garlic. Stir for 30 seconds until fragrant.

9. 9

   Add arborio rice. Stir constantly for 1 minute until rice is coated and edges look translucent.

10. 10

    Add 1 cup hot broth. Stir frequently until liquid is mostly absorbed, ~2 minutes. Repeat with remaining broth, one ladle at a time, for 16–18 minutes total.

11. 11

    Fold braised beef and its liquid into the risotto. Stir in 2 tbsp butter and 0.5 cup parmesan cheese.

12. 12

    Taste. Adjust salt, pepper, and cheese. Risotto should be creamy and flow slightly on the plate.

13. 13

    Divide among bowls. Drizzle with olive oil and top with extra parmesan if desired. Serve immediately.

Tools you’ll need

• heavy 5-quart pot or dutch oven
• large heavy-bottomed saucepan for risotto
• wooden spoon
• ladle
• measuring cups and spoons
• chef's knife
• cutting board
• grater or microplane for cheese

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