8 cups Pot-roast braising stock, strained, skimmed and heated
1/2 cup Freshly grated Parmigiano Reggiano
1/2 cup Chopped fresh Italian parsley
How to Make It
Start with the pot roast. Drizzle the meat with extra-virgin olive oil and then season all over with a good amount of kosher salt and freshly ground black pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil and 1 tablespoon of butter over moderately high heat. Sear the beef all over ensuring to get a nice crust and good even color. Add the rosemary, thyme & garlic cloves to the beef. Then add the onions, carrots and celery and cook for 2-3 minutes. Add the red wine and then the stock.
Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Set the meat aside and take out the vegetables. Strain the braising liquid and skim the fat, this will be used to make the risotto.
Now prepare the risotto. Place a large, deep skillet over medium heat and pour in 3 tablespoons of olive oil. Add onions and cook for 5 minutes, until soft. Stir in the rice making sure to coat all the grains with the oil. Add wine and thyme and cook until most of the liquid has evaporated. Ladle in 1 cup of strained, hot braising stock. Using a wooden spoon, stir constantly until most of the stock has been absorbed. Keep adding stock, one cup at a time, and stirring until absorbed. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper; stir in butter and parmesan cheese. Taste for seasoning then remove from heat and cover. Just before serving fold in chopped parsley.
To serve, slice the pot roast and arrange over the top of the risotto with some of the vegetables. Garnish with fresh parsley stems.
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