Beef and blue cheese risotto recipe
 This rich and rib-sticking risotto is the real deal, combining bold flavours with superior homemade stock. 3 x 200g/7oz pieces beef shin, bone in 375ml/13fl oz red winevegetable oil, for frying 1 carrot, diced2 celery stalks, trimmed and chopped½ onion, chopped2 bay leaves2 star anise1 tbsp salt1.2 litres/2 pints dark chicken stock 3 x 200g/7oz pieces beef shin, bone in 375ml/13fl oz red wine vegetable oil, for frying 1 carrot, diced 2 celery stalks, trimmed and chopped ½ onion, chopped 2 bay leaves 2 star anise 1 tbsp salt 1.2 litres/2 pints dark chicken stock 2 tbsp olive oil50g/1¾oz butter, plus extra to finish1 large onion, finely chopped2 garlic cloves, grated400g/14oz risotto rice1 litre/1¾ pints beef stock (from above)120g/4oz mild blue cheese, diced2 tbsp fresh thyme leaves 2 tbsp olive oil 50g/1¾oz butter, plus extra to finish 1 large onion, finely chopped 2 garlic cloves, grated 400g/14oz risotto rice 1 litre/1¾ pints beef stock (from above) 120g/4oz mild blue cheese, diced 2 tbsp fresh thyme leaves Method Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine.Preheat the oven to 150C/130C Fan/Gas 2.Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside.Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil.Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender.Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured.Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful.Continue to add the stock until the rice is just tender (you may not need to use all the beef stock).Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine. Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside. Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside. Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil. Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil. Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender. Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender. Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful. Continue to add the stock until the rice is just tender (you may not need to use all the beef stock). Continue to add the stock until the rice is just tender (you may not need to use all the beef stock). Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Recipe tips If you want to save money on ingredients use beef stock to marinate the beef instead of wine. Recommended wines Estevez Chilean Pinot Noir 2013, Primarius Oregon Pinot Noir 2011 USA and Fairbank Pinot Noir 2013 South East Australia.