Red Wine Risotto with Beef

Automne 2001
food and drink

BY: Lucy Waverman

This fabulous risotto can be served with a salad to make a great meal.

5 cups (1.25 L) beef braising liquid (recipe follows)
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1/2 cup (125 mL) finely chopped onion
1 1/2 cups (375 mL) Carnaroli rice
1/2 cup (125 mL) red wine
2 cups (500 mL) diced beef
1/3 cup (75 mL) Parmesan cheese
2 tbsp (25 mL) chopped Italian parsley
Salt and freshly ground pepper

1. Bring braising liquid to simmer on stove. Heat oil and 1 tbsp (15 mL) butter in a heavy pot on medium heat. Add onions and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated with oil.

2. Pour in wine and cook gently until wine is absorbed. Add 1 cup (250 mL) stock, stirring until most of stock is absorbed. Continue to add stock in 1 cup (250 mL) quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes. Stir in chopped meat for the last 5 minutes of cooking.

3. Remove from heat. Stir in remaining butter, Parmesan cheese and parsley. Season well with salt and pepper. Serve immediately.

Serves 4

Braised Beef with Barolo
A rich beef braise with lashings of red wine. Use the beef liquid to make red wine risotto. Use a wine that is made with the Nebbiolo
grape (such as Barolo) for the most authentic taste, but any dry red wine is acceptable. This dish makes a good family dinner served with mashed potatoes and vegetables.

2 tbsp (25 mL) olive oil
1 lb (500 g) stewing beef, cut in 2-inch (5-cm) pieces
Salt and freshly ground pepper
1/4 cup (50 mL) diced pancetta
1 cup (250 mL) chopped onions
1/2 cup (125 mL) chopped carrots
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) chopped fresh rosemary
1 cup (250 mL) red wine
2 cups (500 mL) beef stock, homemade or store bought
3 canned or fresh tomatoes, chopped
1 bay leaf

1. Preheat oven to 325°F (160°C).

2. Heat oil in Dutch oven or skillet on medium-high heat. Pat beef dry. Season with salt and pepper. Add to oil in batches and sear until browned on each side. Remove to a plate.

3. Reduce heat to medium-low. Add pancetta and cook until golden, about 2 minutes. Add onions and carrots and cook for 2 minutes or until softened. Add garlic and cook 1 more minute. Stir in rosemary.

4. Add red wine and bring to boil, scraping up any caramelized bits on base of pan. Add stock, tomatoes and bay leaf. Bring to boil. Return meat. Place contents in ovenproof, heavy baking dish and cover. Bake for 2 hours or until meat is tender. Cool. Skim off any fat. Strain stock into large measuring cup. Makes up to 5 cups (1.25 L) extra beef stock. Dice meat if using for risotto.

Serves 4

What to Serve