Oxtail Risotto

Inspired by Korean Oxtail Soup, this risotto builds on something familiar and deeply comforting. The foundation—oxtail and its broth—comes from a dish I return to often, especially in colder months. It is a staple I keep on hand, both for its simplicity and for the depth it develops over time. Here, that same broth is carried into something different, paired with arborio rice to create a risotto that holds onto its richness while taking on a more structured form.

Ceramic bowl was wheel-thrown and glazed by me.

INGREDIENTS

[serves 2 as a main dish]

three oxtails, cooked and deboned

thirty-six fluid ounces of oxtail broth

one cup of arborio rice

one-third cup of diced pancetta

a half cup of grated Parmigiano Reggiano

a quarter cup of thinly sliced Brussels sprouts

one tablespoon of olive oil

salt to taste

In a pot, bring the oxtail broth to a low simmer. Heat a Dutch oven over high heat. Once heated, add the diced pancetta and sauté until the fat has rendered and the pancetta is lightly crisped. Add the sliced Brussels sprouts and sauté briefly until just tender. Remove from the heat and set aside.

With the fat from the pancetta remaining in the Dutch oven, return the pot to the stove over high heat. Add the rice and stir briefly with a wooden spoon, then add the olive oil. Stir until the rice is lightly toasted. Once toasted, add a ladle of oxtail broth. When it begins to boil, reduce the heat to medium. Continue adding broth, one ladle at a time, as the rice absorbs it, stirring occasionally—avoiding over-stirring, and stirring only as needed to prevent the rice from sticking to the bottom so it can cook properly.

Once the rice is cooked, al dente with a slight bite, add the sautéed pancetta and Brussels sprouts. Reduce the heat to low and add the cheese, stirring until melted. Add the deboned oxtail meat and turn off the heat, continuing to stir. Taste and season with salt, if needed. Serve immediately.

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More recipes:

Soondae et Kimchi Strozzapreti

Green Tuna Salad Sandwich

Honey French Toast

Shrimp Scampi Orzo

Surf & Turf Fried Rice

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