Black Rice & Oxtail Risotto Recipe

Prepare the Oxtail

In a large pot, heat olive oil over medium heat. Add oxtail and sear on all sides until browned. Remove from pot and set aside.

Cook Vegetables

In the same pot, add chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Make the Broth

Return the oxtail to the pot, add beef broth, and bring to a boil. Reduce heat and simmer for about 2-3 hours or until the meat is tender. Remove oxtail, shred the meat, and discard bones.

Cook the Black Rice

In a separate pot, cook black rice according to package instructions using the prepared broth instead of water.

Combine Ingredients

Once the rice is cooked, add the shredded oxtail back into the pot with the rice. Stir in heavy cream and parmesan cheese until creamy. Season with salt and black pepper to taste.

Serve

Garnish with fresh parsley before serving. Enjoy your Black Rice & Oxtail Risotto!