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Onion & Beef Stock Risotto

Onion & Beef Stock Risotto

Creamy Arborio rice with sweet caramelised onions, rich beef stock and Parmesan, finished with butter and parsley for a comforting Italian supper that is best served straight from the pan.

50 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

10 mins prep40 mins cook50 mins total

  1. Warm the beef stock in a separate saucepan and keep it just below a simmer. Heat the olive oil and 25 g butter in a wide, heavy-based pan over medium heat.

  2. Add the sliced onions with a pinch of salt and cook for 15–20 minutes, stirring often, until soft, sweet and golden without letting them catch.

  3. Stir in the Arborio rice and toast for 1–2 minutes until the grains look glossy and their edges are translucent.

  4. Add the hot stock one ladle at a time, stirring regularly and waiting until each addition is nearly absorbed before adding the next. Continue for 18–20 minutes, until the rice is creamy and al dente.

  5. Take the pan off the heat and stir in the Parmesan, remaining butter, black pepper and most of the parsley. Taste and adjust the salt, then rest for 2 minutes.

  6. Spoon into warm bowls and finish with extra Parmesan and the remaining parsley. Serve immediately while the risotto is loose and glossy.

Notes

Keep the stock hot in a separate pan and serve the risotto immediately; the rice continues to absorb liquid as it stands.
About this recipe
This risotto builds its depth from slowly softened onions, toasted Arborio rice and beef stock added a ladle at a time. The result is creamy without being heavy, with a savoury finish from Parmesan and a little black pepper. Keep the pan at a gentle simmer and stir regularly so the rice releases its starch while the onions become sweet and golden. The stock should be hot before it reaches the rice; adding it gradually helps the grains cook evenly and keeps the texture loose. Serve the risotto as soon as it reaches al dente, while it still spreads softly on the plate. A final spoonful of butter and a few minutes of resting give the dish a rounded, glossy finish, with parsley adding freshness alongside the rich stock.

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