Arborio Risotto Recipe

Season the Beef Cheek

Rub the beef cheek with smoked paprika, salt, and olive oil. Ensure it is evenly coated.

Slow Cook the Beef Cheek

Place the seasoned beef cheek in a slow cooker and cook on low for 6-8 hours until tender. Alternatively, you can braise it in the oven at 300°F (150°C) for about 3 hours.

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Toss the diced carrot, parsnip, and turnip with olive oil, salt, and black pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden and tender, stirring halfway through.

Sauté Aromatics

In a large saucepan, heat olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

Toast the Arborio Rice

Add the Arborio rice to the saucepan and stir to coat the grains in the oil. Toast the rice for about 2 minutes until it becomes slightly translucent.

Add Broth Gradually

Begin adding the broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Finish the Risotto

Stir in the grated Parmesan cheese, salt, and black pepper to taste. Adjust seasoning if necessary.

Combine Ingredients

In a bowl, mix the chopped arugula, minced garlic, lemon juice, olive oil, salt, and black pepper. Adjust seasoning to taste.

Plate the Dish

Spoon the creamy risotto onto plates. Top with chunks of smoked beef cheek and a generous portion of roasted root vegetables. Drizzle with arugula salsa verde before serving.