Karol Smith
Mouthwatering Ox-Tail Risotto: A Decadent Fusion of Rich Flavors and Slow-Cooked Comfort
Embark on a culinary journey with this savory Ox-Tail Risotto, a dish that combines the heartwarming tradition of classic slow-cooked meats with the sophisticated touch of a creamy risotto. This luxurious recipe brings together the best of both worlds, offering a blend of rich, unctuous flavors and the elegant texture of perfectly cooked rice. The tender, melt-in-your-mouth ox-tail is slow-braised to perfection, infusing the risotto with deep, comforting notes that make it an ideal choice for a special dinner or a cozy evening at home.
Originating from the rustic kitchens of Italy and modernized through generations, this Ox-Tail Risotto echoes the culinary heritage of using every part of the animal to create succulent and flavorful dishes. Perfectly suited for gatherings or solo indulgence, the complex yet harmonious flavors and textures will leave you and your guests yearning for more.
Ingredients:
For the Ox-Tail and Broth:
– 2 pounds of ox-tail, trimmed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 cup red wine
– 4 cups beef stock
– 2 sprigs fresh rosemary
– 2 bay leaves
– Salt and black pepper to taste
For the Risotto:
– 1½ cups arborio rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 cup dry white wine
– 1 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt and black pepper to taste
– Fresh parsley, chopped, for garnish
Instructions:
Step 1: Prepare the Ox-Tail
1. Preheat your oven to 300°F (150°C). Pat the ox-tail pieces dry and season them with salt and pepper.
2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the ox-tail pieces and brown them on all sides. Remove and set aside.
Step 2: Make the Broth
1. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the garlic and tomato paste; cook for another 1-2 minutes.
2. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer and reduce by half.
3. Return the ox-tail to the pot, add the beef stock, rosemary, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Braise for approximately 3 hours or until the meat is tender and falling off the bone.
Step 3: Strain and Reserve the Broth
1. Once the ox-tail is cooked, remove the meat and set it aside to cool slightly. Strain the broth, discarding the vegetables and herbs, and reserve the liquid. Remove the meat from the bones, shred it, and reserve.
Step 4: Prepare the Risotto
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the arborio rice, toasting it slightly for about 2 minutes.
3. Pour in the white wine, stirring constantly until it is almost completely absorbed.
4. Gradually add the reserved broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is creamy and cooked al dente.
Step 5: Finish the Dish
1. Stir in the shredded ox-tail meat, Parmesan cheese, and butter until the risotto is rich and creamy. Season to taste with salt and black pepper.
2. Garnish with freshly chopped parsley before serving.
Cooking Tips:
– To enhance the depth of flavor, prepare the ox-tail broth a day in advance and refrigerate it overnight. This allows the fat to solidify, making it easier to remove before using the broth.
Serving Suggestions:
– Serve the risotto with a side of sautéed spinach or a crisp green salad to balance the rich flavors.
– Pair it with a glass of robust red wine, like a Chianti or Bordeaux, to complement the heartiness of the ox-tail.
This Ox-Tail Risotto is an unforgettable dish that perfectly marries the rustic warmth of slow-cooked meat with the elegance of a classic Italian risotto, ensuring a delightful dining experience. Enjoy every luxurious bite!
The source of the article is from the blog shakirabrasil.info
