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Parmesan Risotto Recipe

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★★★★★

4.6 from 51 reviews

This Parmesan Risotto recipe features a rich, slow-cooked beef chuck roast in a savory tomato-based sauce paired perfectly with a creamy, classic Arborio rice risotto finished with Parmesan cheese and butter. The combination of tender shredded beef and velvety risotto makes for a comforting, elegant meal that highlights rustic Italian flavors.

Ingredients

Scale

Beef Roast and Sauce

  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth
  • 1 cup dry red wine (such as Chianti or Merlot)
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper

Risotto

  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 ½ cups Arborio rice
  • 6 cups hot chicken broth, divided
  • ½ cup dry white wine (such as Pinot Grigio)
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. Sear the meat: Season the beef chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides, about 3–5 minutes per side, until browned. Remove the roast and set aside.
  2. Sauté vegetables: In the same Dutch oven, add chopped onion, carrots, and celery. Cook over medium heat until softened, about 5–7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Make the sauce: Stir in crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer.
  4. Cook the roast: Return the seared roast to the pot with the sauce. Cover and place the Dutch oven in a preheated oven at 325°F (163°C). Cook for 2½–3 hours until the beef is fork-tender.
  5. Shred the meat: Remove the roast from the pot and let it rest for 10 minutes. Using two forks, shred the meat finely.
  6. Combine: Return the shredded meat to the pot with the sauce and keep warm over low heat.
  7. Sauté shallot for risotto: In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook until softened, approximately 3–5 minutes.
  8. Toast the rice: Add the Arborio rice to the shallots and cook, stirring constantly, for 2–3 minutes to lightly toast the rice.
  9. Add wine: Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
  10. Cook the risotto: Begin adding the hot chicken broth one cup at a time to the rice, stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process for 20–25 minutes until the rice is creamy and al dente.
  11. Finish the risotto: Remove the risotto from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve the risotto alongside or topped with the shredded beef and sauce.

Notes

  • For a richer sauce, use homemade beef broth if possible.
  • Keep chicken broth hot during risotto cooking to ensure even absorption and creamy texture.
  • Stirring constantly during risotto cooking prevents sticking and develops the creamy consistency.
  • Resting the meat before shredding helps retain juices and makes shredding easier.
  • Optional: Garnish with fresh herbs like parsley or basil for added freshness.

Keywords: Parmesan Risotto, Beef Chuck Roast, Italian Risotto, Slow Cooked Beef, Creamy Risotto

Find it online: https://cookwithlea.com/parmesan-risotto-recipe/