This recipe has the combined bold flavors from all the ingredients. The preparation time maybe a little longer than your usual risotto but the aromatics from vegetables and the braising liquid blend together create a rich and rib-sticking risotto.
Ingredients
For the beef and homemade stock
1.5 lb. beef shank
1 cup red wine
2 tbsp. olive oil
1 medium carrot, diced
2 celery stalks, chopped
1 medium onion, chopped
2 bay leaves
1 tsp. salt
2 fennel seeds
5 cups chicken stock
For the risotto
2.5 cups risotto rice
1/2 cup crumbled blue cheese
1 cup crimini mushroom, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
3 tbsp. olive oil
5 cups beef stock, homemade
1 tsp. salt
2 tbsp. fresh thyme
Instructions
For the beef
- Place the beef shanks in a bowl, add the red wine and cover with cling film. Marinade in the fridge overnight. The next day, remove the beef from the red wine marinade and pat dry with kitchen paper. Reserve the red wine
- Preheat oven to 300°F if using oven. If using pressure cooker, set it to high for 35 minutes
- Heat a large pot over medium high heat. Add 2 tablespoons olive oil
- Sear the meat about a minute or two on each side. Make sure both sides are nice and brown. Set aside meat
- Add in the onions. Brown each side for 1 minute.
- Throw the mushroom, carrots and celery in the same pot and toss them until softened. Add the bay leaves and fennel seeds, then lay browned meat on top of the vegetables. Sprinkle with salt; pour in the reserved red wine and bring the mixture to a boil
- Add the chicken stock and boil some more. Cover the pot; transfer to the oven and cook for 3.5 hours or until the beef shanks are tender
- Remove the beef shanks from the pot. Set aside and keep warm
- Strain the stock from the pot
For the risotto
- Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Sauté garlic and onion, stir for a few minutes or until soft but not browned
- Stir in the risotto rice and cook for 2 minutes or until coated with oil and slightly translucent or pearly white
- Add the homemade beef stock half a cup at a time, stirring well after each addition and letting all of the liquid to be absorbed before adding the next one
- Continue to add the stock and cook until the rice is "al dente"
- Remove the risotto from the heat and stir in blue cheese and thyme. Transfer in a serving bowl and top with a piece of beef shank.
- Garnish with fresh thyme
- Enjoy!
Posted in Daily Meal, Main Entree