Classic risotto milanese with Australian beef oyster blade

Serves

Prep Time

Cook Time

120

Ingredients

2kg Australian Beef Oyster Blade

2 large Onions, 1 cut into ¼-inch dice, 1 cut into chunks

1 Carrot

2 Celery Stalks

2 cups Arborio Rice

2 large pinches Saffron

3 to 4 cups Lamb Stock, kept hot

1½ to 2 cups Rice Vinegar

2 tablespoons Butter

Olive Oil

1 cup grated Parmigiano-Reggiano

Salt, to taste

Spring Onions, to garnish.

In a pressure cooker, add onion, carrots and celery followed by the oyster blade. Add 2 cups of boiling water, cover and cook for 2 hours. After 2 hours, take the beef out of the pressure cooker and slice into chunks. Add butter to a pan and fry the beef for 3-4 minutes. Allow the beef to rest for 5 to 6 minutes.
Add olive oil generously to a pot over medium heat. Add the onions and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes.
Add 1 cup hot lamb stock to the rice and stir well. Add the saffron. Allow to cook for 5 minutes.
Repeat this one more time with the stock. When the second addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
Add the rice vinegar to the pot until it covers the surface of the rice. Add butter and cook over a medium-high heat, stirring continuously.
Toss in the Parmigiano-Reggiano. The rice should be creamy but still flow and hold its own shape.
Serve the oyster blade over a bed of the risotto and garnish with spring onions.