Oxtail Risotto* Recipe

Brown the Oxtail

In a large Dutch oven, heat the olive oil over medium-high heat. Season the oxtail with salt and black pepper. Brown the oxtail on all sides, about 8-10 minutes total. Remove and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and sauté for another minute.

Deglaze with Wine

Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let it reduce by half.

Braise the Oxtail

Return the oxtail to the pot, add beef stock, bay leaves, and thyme. Bring to a boil, then reduce to a low simmer. Cover and cook for about 12 hours, or until the meat is tender and falling off the bone.

Shred the Meat

Once cooked, remove the oxtail and let it cool slightly. Shred the meat and discard the bones. Reserve the braising liquid.

Prepare the Base

In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

Toast the Rice

Add Arborio rice to the pan and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.

Deglaze with White Wine

Pour in the white wine and let it simmer until absorbed.

Add Stock Gradually

Begin adding the vegetable stock one ladle at a time, stirring continuously. Allow the rice to absorb the stock before adding more, until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the shredded oxtail, sliced Hazel Dell mushrooms, wild mushrooms, remaining butter, and grated Parmesan cheese. Season with salt and black pepper to taste.

Prepare the Breading Station

Set up a breading station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs.

Bread the Mushrooms

Dip each brown beech mushroom first in flour, then in egg, and finally coat in breadcrumbs.

Fry the Mushrooms

In a deep pan, heat oil over medium heat. Fry the breaded mushrooms until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Sauté Shallots

In a saucepan, melt 1 tablespoon of butter over medium heat. Add minced shallots and sauté until translucent.

Add Wine and Reduce

Pour in red wine and bring to a simmer. Let it reduce by half.

Add Beef Stock

Stir in beef stock and simmer until slightly thickened, about 10-15 minutes. Season with salt and black pepper to taste.