Jul 14 2026
Restaurants›The Regional›Oxtail Risotto* (gf, Dfo) Recipe

Oxtail Risotto* (gf, Dfo) Recipe

Inspired by The Regional
Time12h
Serves4

12-hour braised bone In oxtail, Hazel Dell and wild mushroom risotto, crispy fried Brown beech mushroom, red wine demi glace

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Ingredients

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Oxtail Preparation

Risotto

Crispy Mushrooms

Red Wine Demi Glace

Method

Oxtail Preparation

  1. 1

    Season and Sear Oxtail

    Season the oxtail with salt and black pepper. In a large pot, heat the olive oil over medium-high heat. Sear the oxtail on all sides until browned. Remove from pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the diced carrots, celery, and onion. Sauté for about 5-7 minutes until they start to soften. Add minced garlic and cook for an additional minute.

  3. 3

    Add Oxtail and Braise

    Return the oxtail to the pot. Add bay leaves, thyme, beef broth, and red wine. Bring to a boil, then reduce heat to low, cover, and simmer for 12 hours, or until oxtail is tender and falling off the bone.

  4. 4

    Shred Oxtail

    Once cooked, remove the oxtail from the pot. Let it cool slightly, then shred the meat from the bones and set aside. Strain the broth and reserve.

Risotto

  1. 5

    Sauté Onions and Garlic

    In a large saucepan, melt the butter over medium heat. Add finely chopped onion and sauté until translucent. Add minced garlic and cook for another minute.

  2. 6

    Add Arborio Rice

    Stir in the Arborio rice and cook for about 2 minutes, until the rice is slightly toasted.

  3. 7

    Add Broth Gradually

    Pour in the mushroom broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, until rice is creamy and al dente.

  4. 8

    Incorporate Mushrooms and Oxtail

    Mix in the chopped Hazel Dell and wild mushrooms, along with the shredded oxtail. Stir in Parmesan cheese (if using) and adjust seasoning with salt and pepper to taste.

Crispy Mushrooms

  1. 9

    Fry Brown Beech Mushrooms

    Heat olive oil in a frying pan over medium-high heat. Add brown beech mushrooms and fry until golden brown and crispy. Remove and drain on paper towels.

Red Wine Demi Glace

  1. 10

    Prepare Demi Glace

    In a saucepan, combine red wine and beef broth. Bring to a boil and reduce to a simmer, cooking until reduced by half.

  2. 11

    Thicken the Sauce

    In a small bowl, mix cornstarch with water to create a slurry. Stir this into the simmering sauce and cook until thickened.

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