Wagyu Beef Shin Risotto
A luxurious weekend dinner treat. Slow cooked Beef Shin with a silky risotto.
INGREDIENTS - Serves 4
For the Beef
2 tbsp olive oil
4 cuts shin of beef: (enough for 4)
1 onion, sliced
3 celery sticks, sliced
2 leeks, sliced
2 tbsp tomato purée :
150ml/5fl oz red wine
500ml/18fl oz beef stock
For the Onion Risotto
25g/1oz unsalted butter:
2 onions, diced :
1 tbsp chopped fresh thyme leaves: or use 1 tsp dried thyme
1 bay leaf
250g/9oz arborio rice
1 litre/1¾ pint hot vegetable stock:
1 lemon, juice only:
50g/2oz Parmesan
To Serve - Crispy Onions (optional)
METHOD
To make the beef, preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours.** Or slow cook on low 6-7 hours
To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter.
Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice.
Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing.(Recipe for this below)
Tomato dressing (Optional)
2 ripe tomatoes, diced
1 bunch fresh chives, snipped
1 tbsp sherry vinegar
3 tbsp olive oil
To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together
adapted from a Saturday Kitchen Recipe