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Pulled beef risotto
Pulled beef risotto

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Pulled beef risotto

Preparation 20 minutes
Cooking time 3 hours
Servings 4


  • 30 ml (2 tbsp) vegetable oil
  • 450 g (1 lb) beef blade roast
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, chopped
  • 300 ml (1 1/4 cups) red wine
  • 300 ml (1 1/4 cups) veal stock
  • 2 ml (1/2 tsp) dried thyme
  • 1 bay leaf 
  • 80 ml (1/3 cup) butter
  • 2 large French shallots, thinly sliced 
  • 425 ml (1 3/4 cups) Arborio rice
  • 200 ml (7/8 cup) white wine
  • 1 L (4 cups) chicken broth 
  • 170 ml (2/3 cup) Parmesan, grated
  • 125 ml (1/2 cup) Parmesan, shaved 
  • 15 ml (1 tbsp) Italian parsley, chopped


  1. Preheat the oven to 135°C (275°F)
  2. In a Dutch oven, heat the oil over medium-high heat.
  3. Season the beef with salt and pepper.
  4. Sear on both sides.
  5. Set aside.
  6. Sweat the onions, without browning, until soft. Add the garlic and cook for another minute.
  7. Add the white wine and veal stock.
  8. Add the thyme and bay leaf.
  9. Place the beef back in the Dutch oven.
  10. Cover and cook in the oven for about 3 hours, until the meat pulls apart easily.
  11. In a saucepan, heat the butter over medium heat. Sweat the shallots for 2 to 3 minutes.
  12. Add the rice and cook for 2 minutes, stirring continuously.
  13. Moisten with the white wine and cook, stirring occasionally until the rice has absorbed almost all of the liquid.
  14. Add 250 ml (1 cup) of chicken broth and continue cooking, stirring frequently.
  15. Finish the cooking, gradually adding the rest of the broth as the rice absorbs it.
  16. Remove from the heat.
  17. Add the grated Parmesan and stir.
  18. Remove the beef from the Dutch oven and shred it coarsely.
  19. Strain the cooking juices through a sieve and add to the meat.
  20. Divide the risotto among the 4 serving plates.
  21. Top with the pulled beef.
  22. Garnish with Parmesan shavings and parsley. Serve immediately.
Availability in stores