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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.


1 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.
2 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.
3 Add 1 cup hot lamb stock to the rice and stir well. Add the saffron. Allow to cook for 5 minutes.
4 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.
5 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.
6 Toss in the Parmigiano-Reggiano. The rice should be creamy but still flow and hold its own shape.
7 Serve the oyster blade over a bed of the risotto and garnish with spring onions.