Ingredients
- Beef Chuck Roast (3 lbs)
- Arborio Rice (1.5 cups)
- Beef Broth (6 cups, plus 1 cup reserved braising liquid)
- Canned Crushed Tomatoes (28 oz)
- Yellow Onion (1 large, finely diced, divided)
- Parmesan Cheese (1 cup, freshly grated)
- Italian Seasoning (2 tablespoons)
- Unsalted Butter (4 tablespoons, divided)
Instructions
- Step 1: Prepare and Braise the Pot Roast
- Step 2: Shred Beef and Prepare Jus
- Step 3: Begin the Risotto Base
- Step 4: Cook the Risotto
- Step 5: Finish and Serve
Notes
- Store the shredded pot roast and accompanying jus separately from any leftover risotto, refrigerating them in airtight containers for up to 3 days, as risotto texture degrades quickly upon cooling.
- When reheating leftover risotto, gently warm it on the stovetop over low heat with a splash of extra beef broth or reserved braising liquid to help restore its creamy consistency.
- For a bright, contrasting garnish that cuts the richness of the roast, sprinkle the final dish with fresh chopped parsley or basil and a light drizzle of good quality extra virgin olive oil just before serving.
- Ensure you thoroughly toast the Arborio rice in the butter and diced onion before incorporating any liquid; this crucial initial step locks in the starch, guaranteeing a luxurious, creamy final risotto texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American