Risotto alla Milanese with Slow Cooked Beef Cheeks

This is a restaurant quality dish that’s easy to make at home. Risotto alla Milanese with Slow-Cooked Beef Cheek is comforting, rich and perfect for this time of year when you want to make something special for family and friends. This is a classic saffron risotto from Lombardy but saffron is an ingredient we use a lot as well in Sardinia. It adds a really aromatic flavour and gives the rice that beautiful yellow colour. Cooking the beef for 5 to 6 hours makes it super tender and it just melts in your mouth and pairs beautifully with that creamy risotto.

Pre-Order My New Cookbook – EAT LIKE A SARDINIAN, LIVE TO 100: https://linktr.ee/ourcookingjourney

FULL RECIPES
Website link: https://www.ourcookingjourney.com/recipe-pages/risotto-alla-milanese-with-slow-cooked-beef-cheeks

SOCIAL
Instagram: https://www.instagram.com/our_cookingjourney/
TikTok: https://www.tiktok.com/@our_cookingjourney
Facebook: https://www.facebook.com/ourcookingjourney/
Pinterest: https://uk.pinterest.com/OurCookingJourney/
Website: https://www.ourcookingjourney.com/
Buy me a coffee: https://buymeacoffee.com/ourcookingjourney

Milano is famous to be the capital of fashion, but also the home of some amazing comfort food from Italy. Hence why today we’re going to cook a beautiful risoto lin with slowcooked beef cheeks. Let’s start by roughly chopped our vegetables. So now just rub your beef with some olive oil and sprinkle with some salt. Medium high heat and you’re going to caramelize it on both sides. Now leave your meat to rest. And now go in with your sfrito and a gug of olive oil. Give it a good stir and cook it for about 10 minutes. To make it even richer, we’re going to add a little bit of tomato paste. Now we go back with the chicken and then go in with the wine. So now we go in with aromatic flavor coming from the thyme, bay leaf, and juniper berries. So now cover it with water and slowly cook it for 5 to 6 hours. Look at that. Look how soft it is. And now we’re going to show you how to make risoto saffron risoto. Chop the onions so fine that later on with the rice you’re not going to be able to see it. Go in with extra virgin olive oil the onions. Give it a good stir and cook it on the transfer. Add a pinch of salt. Keep the temperature on a medium medium high heat and toast the rice for a few minutes. We’re going to go in with the white wine. Now, add the stock ladle by ladle and make sure the stock is always covering all of the rice. And just a little tip, add your saffron towards the end, otherwise it will become too bitter. As you can see, the saffron has given the signature yellow color to the rice. And now that the rice is fully cooked, go in with cold butter and cheese. This part is called mante caturura. Taste it for seasoning, then rest it for a few minutes before serving it. This is a classic on the Italian cuisine and a definition of true comfort food.