Barolo Risotto with Braised Beef

Step 1

Pat beef dry with paper towels. Season generously with salt and black pepper on all sides.

Step 2

Heat 2 tbsp olive oil in a large heavy pot over medium-high until it shimmers, about 90 seconds.

Step 3

Working in batches, sear beef 2–3 minutes per side without moving. Transfer to a plate.

Step 4

Add 1 tbsp oil to the pot. Cook diced onion, stirring, until soft and translucent, about 4 minutes.

Step 5

Pour in Barolo, scraping up any browned bits from the bottom. Return beef and any juices to the pot.

Step 6

Add 3 cups beef broth. Bring to a simmer, then reduce heat to medium-low. Cover partially.

Step 7

Braise 60 minutes, until beef is fork-tender and liquid is reduced by half, stirring occasionally.

Step 8

Warm the remaining 1 cup broth in a separate saucepan over low heat.

Step 9

Using a slotted spoon, transfer braised beef from the pot to a plate. Keep braising liquid in the pot.

Step 10

Add arborio rice directly to the braising liquid and stir constantly for 2 minutes to toast lightly.

Step 11

Add warm broth 1 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more, ~18 minutes total.

Step 12

Rice is done when creamy but grains are still firm to bite. Stir in butter and Parmigiano-Reggiano until glossy.

Step 13

Return braised beef to the pot and stir gently. Season with salt and pepper to taste.

Step 14

Divide risotto and beef between bowls. Serve immediately.