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