Red Wine Braised Beef Cheeks on Saffron Risotto

This red wine braised beef cheek on saffron risotto dish is a beautiful marriage of rich, slow-cooked beef cheeks in a velvety red wine reduction, served atop a creamy, golden saffron risotto. It’s hearty, aromatic, and deeply satisfying.

Ingredients

For the Beef Cheeks:

• Beef cheeks, trimmed

• Salt and pepper

• Olive oil

• Onion, finely chopped

• Carrots, diced

• Celery stalks, diced

• Garlic cloves, minced

• Tomato paste

• Dry red wine (e.g., Shiraz or Cabernet Sauvignon)

• Beef stock

• Bay leaves

• Thyme

• Rosemary

  
  

For the Saffron Risotto:

• Arborio rice

• Onion, finely chopped

• Butter

• Olive oil

• Dry white wine

• Chicken or vegetable stock, kept warm

• Pinch of saffron threads (soaked in 2 tbsp warm water)

• Grated Parmesan cheese

• Salt and pepper to taste

Method

1. Prepare the Beef Cheeks

1. Season beef cheeks with salt and pepper.

2. In a heavy pot or Dutch oven, heat olive oil and sear the cheeks until browned on all sides. Remove and set aside.

3. In the same pot, sauté onion, carrot, celery, and garlic until softened.

4. Stir in tomato paste and cook for 2 minutes.

5. Deglaze with red wine, scraping up any browned bits.

6. Add beef stock, herbs, and return the cheeks to the pot.

7. Bring to a simmer, cover, and braise in a 160°C (320°F) oven for 3–3.5 hours, or until fork-tender.

8. Remove cheeks and reduce the sauce on the stovetop until thick and glossy. Strain if desired.

   
   

2. Make the Saffron Risotto

1. In a saucepan, heat butter and olive oil. Sauté onion until translucent.

2. Add Arborio rice and toast for 1–2 minutes.

3. Pour in white wine and stir until absorbed.

4. Gradually add warm stock, one ladle at a time, stirring constantly and allowing each addition to absorb.

5. After 15 minutes, stir in saffron water.

6. Continue cooking until rice is al dente and creamy (about 18–20 minutes total).

7. Stir in Parmesan, season with salt and pepper, and finish with a knob of butter for extra richness.

   
   

Plating

• Spoon a generous portion of saffron risotto onto each plate.

• Top with a tender beef cheek.

• Drizzle with the reduced red wine sauce.

• Garnish with microgreens, fresh thyme, or a sprinkle of Parmesan.

  
  

Tips & Variations

• Make ahead: Beef cheeks can be braised a day in advance and reheated gently.

• Wine tip: Use a good-quality red wine you’d enjoy drinking—it makes a difference.

• Vegetarian twist: Swap beef cheeks for roasted mushrooms and use a mushroom broth reduction.