A Tale with Many Rooms

INGREDIENTS

For the risotto

• 1 cup Risotto
• 3 Shallots
• 120ml White wine of your choice (dry)
• White Sugar
• 1 cup Parmigiano-Reggiano and 2 tablespoon mascarpone for serving
• 3 cloves Garlic
• Salt and pepper 
• 500g Mushrooms (porcini and portobello)
• 4 cups Chicken stock

For the oxtail

• 2.5kg oxtail
• 1 large red onion
• 200g celery
• 2 tablespoons garlic
• Fresh bay leaves, rosemary and thyme
• Fresh leeks
• Broccolini packet & lemon
• 2 cans tomato
• 1litre beef stock
• Worcestershire sauce
• Spices: Curry powder, Paprika, Salt and pepper, Oregano, Chicken/barbeque spice, Masala spice
• 1 tablespoon tomato paste

METHOD

1. Start with oxtail season oxtail with salt and pepper and seal in hot pan with olive oil
2. remove from the pan
3. sauté onions until translucent, add celery, leeks, and garlic
4. Add the bay leaf, rosemary and thyme. Add your spices at this point 
5. Add the tomato paste and cook down for a bit
6. Add tomato cans, add beef stock and worchester and then return oxtail back to pan and place in oven for 3 hours

For the risotto:

1. First soak porcini mushrooms in warm water to release the juices
2. Fry the porta Bellini mushrooms separately and put aside
3. Fry the shallots in butter and olive oil
4. Add in the risotto and fry but not burn
5. Add a glass of white wine and let the wine cook down
6. Add warm chicken stock a spoon at a time, wait till it dissolves then repeat until risotto is cooked
7. add cheese once done
8. mascarpone cheese and fresh coriander when serving

For the side veggies:

1. Sauté carrots in butter, coriander and orange juice until sticky but still crunchy
2. Sauté broccolini in olive oil and squeeze fresh lemon juice over it before serving

NOTES

Sauté in olive oil and butter at own discretion for risotto
Thyme is totally optional for risotto

Oxtail: 3hrs min cooking time