Classic risotto milanese with Australian beef oyster blade
2kg Australian Beef Oyster Blade
2 large Onions, 1 cut into ¼-inch dice, 1 cut into chunks
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
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.