Instructions

Beef Broth – optional toasted onion:

1. Preheat oven to 400 degrees F.
2. Peel whole onion and insert cloves at different areas.
3. Place onion on a baking sheet and toast for 15 to 20 minutes.
4. Remove onion from oven and cool for 5 minutes.
5. Remove the cloves from the onion.

Beef Broth stock:

1. Fill a stockpot with water.
2. Add onion, carrots, celery, salt, and beef into the stockpot.
3. Bring to a boil then reduce to a simmer.
4. Cook for 3 1/2 hours.
5. Remove two oxtails from the broth and place on a plate. Remove a carrot and ½ stalk of celery and onion.
6. Place between the oxtails.
7. Sprinkle a little red wine and salt over.
8. Repeat process onto another plate with the remaining oxtails, carrot, celery and onion.
9. Serve.

Risotto:

1. Sprinkle 1 tablespoon of olive oil onto bottom of saucepan.
2. Heat pan to medium-low.
3. Add onions and heat until they begin to glaze and turn a nice golden color (do not brown or burn shallots).
4. Immediately add rice to sweat away starch.
5. Add white wine and 2 ladles warm beef stock to rice mixture (just to cover the top of the rice).
6. Douse tomatoes with salt and remaining olive oil.
7. Stir to coat the tomatoes into a creamy emulsion.
8. Add tomatoes directly into the risotto.
9. Allow to cook until simmering, stirring every twenty seconds and waiting for the stock to be absorbed before adding more.
10. Continue cooking until rice is tender but still firm.
11. Remove from heat. Add butter.
12. Sprinkle ½ cup parmesan cheese on top.
13. Cover with two plates and let sit for three minutes.
14. Stir.
15. Add basil leaves.
16. Stir again.
17. Plate and sprinkle with remaining parmesan.
18. Serve.