Oxtail Risotto Recipe

Oxtail Risotto Photo: Jackie Cameron

“Little beats a winter treat of basic risotto finished off with left-over, shredded oxtail, lamb shank or even curry. This makes a hearty meal. Add red wine and a blazing fire!”

— Jackie Cameron

Oxtail Risotto Recipe

Yields: 4

Ingredients:

• 60g salted butter

• 60ml sunflower oil

• 210g chopped onions

• 3 garlic, 10g, cloves

• 240g risotto rice

• 300ml red wine

• 1.5l good-quality homemade stock

• About 480g flaked oxtail to taste

Method:

1. Heat a heavy-based pot. Add butter and oil. Then add onion, garlic and sauté well.

2. Add rice and stir to allow each grain to be coated with the oil.

3. Add the heated wine and stir.

4. Once the wine has been completely absorbed start adding the simmering stock. Add one ladle at a time stirring continuously so the grains are evenly cooked. (Chef's note: the amount of liquid is only a guide line) When ¾ of the way add the shredded oxtail.

5. At this stage you could always cook it fully or stop at ¾ of the way and then complete cooking just before serving by reheating and adding the last of the hot liquid. Either way is fine but must result in a slightly-textured, creamy risotto - not stodgy or dense.

6. Serve with tomato and onion bredie and pecorino or Parmesan shavings.

Please post your comments and any food-related questions below. I look forward to hearing from you.