Oxtail and saffron risotto
This simple risotto is topped with slow-cooked oxtail meat and a rich tomato sauce.
Ingredients
For the oxtail
- 1kg/2lb 4oz oxtail on the bone, cut into pieces
- 2 tbsp olive oil
- 1 onion, cut into quarters
- 2 celery sticks, chopped
- 1 carrot, peeled and chopped
- 2 bay leaves
- 2 fresh thyme sprigs, leaves picked
- 2 heads garlic, cut through the centre
- 250ml/9fl oz red wine
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 500ml/18fl oz beef stock
- salt and freshly ground black pepper
For the saffron risotto base
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp chopped fresh thyme leaves
- 3 garlic cloves, crushed
- 200g/7oz arborio rice
- 150ml/5fl oz white wine
- 1 litre/1¾ pints chicken stock
- pinch saffron
- 1 Parmesan rind
- 50g/1¾oz Parmesan, grated, plus extra for serving
- 30g/1oz unsalted butter
- ½ lemon, juice only
- salt and freshly ground black pepper
For the crispy onions
- vegetable oil, for deep-frying
- 1 onion, thinly sliced
- 50g/1¾oz plain flour
- salt and freshly ground black pepper
Method
To make the oxtail, season the oxtail with salt and pepper.
Heat the oil in a large casserole, add the oxtail and cook until browned all over.
Add the onion, celery, carrot, bay leaves, thyme and garlic. Cook until everything is lightly browned.
Add the wine and cook until reduced by half. Add the tomato purée and tomatoes and cook for 5 minutes.
Pour in the stock and simmer for 2 hours, or until the oxtail is cooked through and everything is soft.
Transfer the meat from the pan with a slotted spoon and remove the meat from the bones.
Reduce the sauce in the casserole by half. Set aside the meat and reduced sauce and keep warm.
To make the risotto base, heat the oil in a large saucepan and fry the onion, thyme and garlic for 10 minutes.
Add the rice and then pour in the wine and add the the Parmesan rind. Cook until reduced almost completely.
Mix the stock with the saffron in a jug. Gradually add the saffron stock to the risotto, stirring, for around 20 minutes, or until the rice is just cooked.
Stir in the Parmesan, butter and lemon juice. Season with salt and pepper. Set aside and keep warm.
To make the crispy onions, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the onion in a bowl and sprinkle with salt. Leave to rest for 30 minutes, and then drain any excess liquid from the onions.
Place the flour in a bowl and season with salt and pepper. Dip the onions in the flour and deep-fry until crispy. Carefully transfer to drain on kitchen paper.
To serve, spoon the risotto onto a serving platter or plates and place the oxtail and reduced sauce on top. Garnish with the crispy onions and sprinkle over some Parmesan.
