2 tablespoons of olive oil
3 tablespoons of butter
1 tablespoon of finely chopped onion
3 tablespoons of beef rump cap (50g)
2 cups of Arborio rice (400g)
1/2 cup of dry red wine (120ml)
1 envelope of dried oregano (14g)
7 cups of chicken broth (1.7l)
1 tablespoon of salt or to taste
1/4 cup of grated Parmesan cheese (28g) or to taste
2 tablespoons of olive oil
3 tablespoons of butter
1 tablespoon of finely chopped onion
3 tablespoons of beef rump cap (50g)
2 cups of Arborio rice (400g)
1/2 cup of dry red wine (120ml)
1 envelope of dried oregano (14g)
7 cups of chicken broth (1.7l)
1 tablespoon of salt or to taste
1/4 cup of grated Parmesan cheese (28g) or to taste
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted
Add the onion and beef rump cap, and cook until lightly browned
Add the rice and stir until it is coated with the oil and slightly toasted
Add the wine, stir to combine, and let simmer for a few minutes
In a small bowl, dissolve the dried oregano in 1/2 cup of chicken broth
Stir the oregano mixture into the rice, and season with salt
When the liquid has been fully absorbed, add another 1/2 cup of chicken broth, stirring constantly until it is again incorporated
Repeat the process until the rice is tender but still firm (about 25 minutes)
Add the remaining butter and stir to combine
Transfer to a serving dish, sprinkle with Parmesan cheese, and serve immediately
491 calories per serving
Note: Beef rump cap is the fatty part of the beef interior, like the shank
It can be sold alone or attached to the osso buco bone
If you buy it with the bone, there are two ways to remove it: using a small and sharp knife or by simmering it in low heat with enough water to cover it
Just strain and gently agitate the bone to release the rump cap and let it slide.
