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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the beef with salt and pepper, dust lightly with flour and sear on high heat in a Dutch oven until deeply browned on both sides. Remove and set aside.
Sauté carrot, onion and celery purée with minced garlic in the same pot until soft and fragrant.
Add tomato paste and cook until slightly caramelised.
Deglaze with red wine and reduce slightly.
Stir in tomato purée, season with salt, black pepper and paprika, then add thyme, rosemary and bay leaves.
Return the beef to the pot and add enough water to completely submerge the meat.
Bring to a gentle simmer, cover with a lid and cook on very low heat for about 3 hours, or in the oven at 160°C for 3-4 hours.
Once cooked, do not remove the lid - allow the steam to rest inside.
Heat EVOO on low and sauté onion until soft and translucent. Season lightly with salt and pepper.
Add the rice and toast gently for a few minutes.
Deglaze with white wine and allow it to reduce.
Begin adding hot stock one ladle at a time, stirring until absorbed before adding the next.
When the rice is nearly al dente, dissolve saffron in warm stock and add it to the risotto.
Once perfectly al dente, turn off the heat and add Parmigiano Reggiano and butter.
Toss vigorously until creamy, glossy and fluffy. Adjust seasoning and consistency. Total cooking time: about 20 minutes.
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Use 4-6 cups of hot chicken stock and 2-3 tbsp Parmigiano Reggiano, as needed.
Can I use a different cut of beef?
Yes, you can use beef cheeks or another cut suitable for slow cooking.
What can I substitute for red wine?
You can use beef broth or grape juice as a non-alcoholic substitute.
How do I know when the risotto is done?
The risotto is done when the rice is al dente and the texture is creamy and glossy.
Can I make the ragù in advance?
Yes, the ragù can be made a day ahead and reheated gently before serving.
What if I don't have saffron?
You can omit saffron, but it will alter the traditional flavor of Risotto alla Milanese.
