Beef Cheek Risotto Recipe
braised beef cheek, taleggio fonduta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Braised Beef Cheeks
Add onion, garlic, carrot, and celery to the pot and sauté until softened. Pour in the red wine, scraping up any browned bits, and allow it to reduce by half. Return the beef cheeks to the pot and add the beef stock. Bring to a simmer, cover, and cook for 2-3 hours until the meat is tender.
- 2
Prepare the Risotto
Once the beef is tender, remove it from the pot and let it rest. Strain the braising liquid and reserve. In a separate saucepan, heat a bit of olive oil and add Arborio rice. Toast the rice for 2-3 minutes before adding the reserved braising liquid gradually, stirring frequently until the rice is creamy and cooked al dente.
- 3
Finish the Dish
Stir in the Taleggio cheese and grated Parmesan cheese until melted and creamy. Season the risotto with salt and pepper to taste. Shred the beef cheeks and fold them into the risotto. Garnish with fresh parsley before serving.
