Beef Rib and Chorizo Ossobuco with Saffron Carrot Risotto
This Italian-inspired dish elevates the traditional ossobuco with the robust flavors of beef rib and spiced chorizo, paired with a creamy saffron carrot risotto. It's an adventurous twist on a classic that will bring a touch of elegance and warmth to any table.
Step 1: Preheat the oven to 325°F (160°C).
Step 2: In a large oven-safe pot, heat olive oil over medium-high heat. Brown the beef ribs and chorizo on all sides. Remove and set aside.
Step 3: In the same pot, sauté onions, garlic, and carrots until softened. Stir in tomato paste and cook for 2 minutes.
Step 4: Deglaze with white wine, scraping the bottom of the pot. Add beef stock, return beef ribs and chorizo to the pot, cover and transfer to oven. Cook for 2.5 hours.
Step 5: Meanwhile, in a separate pot, heat olive oil and toast the Arborio rice. Add saffron threads.
Step 6: Gradually add hot stock, stirring constantly, in 1/2 cup increments until rice is creamy and al dente. Fold in diced potato halfway through cooking.
Step 7: Stir in Parmesan cheese and butter into the risotto. Adjust seasoning with salt and pepper.
Step 8: Serve ossobuco over the saffron carrot risotto, garnished with fresh parsley.
A crisp arugula salad with lemon vinaigrette
A robust Chianti or Barolo
Contains dairy