Ingredients
Risotto1 1/2cups arborio or carnaroli rice
1 cup Spanish onion, small dice
2 cups dry, red wine
2 cups chicken broth
2 tablespoons whole butter
Salt and ground white pepper
2-4 tablespoons Parmesan cheese, finely grated (any quality, hard grating cheese will do)
Shaved Parmesan, as needed
Braised Oxtail
3 pounds oxtail
1 large Spanish onion, large dice
4 cloves peeled garlic
1 cup dry, red wine
3 cups veal stock
6 sprigs fresh thyme
Salt and black pepper
2 tablespoons of vegetable oil
Description
Chef Kirker From Bistrot Zinc Treats Us With His Oxtail And Risotto Specialty. Served As A March Appetizer Special At Bistrot Zinc, The Red Wine Risotto With Braised Oxtail And Parmesan Is A Hearty S, Recipes From GourmetSleuth
Gourmet Sleuth
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