Oxtail Ragu Risotto Recipe
Rich oxtail risotto with earthy mushrooms and sharp Pecorino cheese.
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Cooking tools:
- Oven
- Baking sheet
- Roasting pan
- Pot
- Fine-mesh sieve
- Spice bag
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Grater
- Stove
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 2 large onions
- 2 medium carrots
- 100 grams ginger
- 2 kilograms oxtails
- 2 tbs oil
- 4 bay leaves
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 4 cloves
- 1/4 teaspoon nutmeg
- 1 stick cinnamon
- 2 star anise
- 4 cloves garlic
- 4 spring onions
- 3 litres water
- 1 large onion
- 2 tablespoons olive oil
- 2 tbs beef fat
- 1 cup carnaroli rice
- 2 cups red wine
- 15 grams dried Porcini mushrooms
- 100 grams pecorino cheese
- salt
- pepper
- 2 tbs olive oil
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