Oxtail with Risotto Bianco

Oxtail with Risotto Bianco

The taste, texture and smell of food can be remarkably evocative. It has the power to trigger memories not just of eating food itself but also the social associations; the people, the place and the emotions that go with it all. For me, oxtail is one of those recipes that never fails to bring back the taste of home. 

This Oxtail with Risotto Bicano is truly something special. The oxtail oozes with flavour but isn’t overly rich so, when served with the creamy risotto there is a perfect balance of flavours.


  • Olive oil, 4 tbsp 
  • Carrot, 1 (roughly chopped) 
  • Onion, 1 (diced) 
  • Celery, 2 sticks (roughly chopped) 
  • Oxtail, 2kg 
  • Dry white wine, 200ml 
  • Tomato paste, 1 tbsp 
  • Beef Stock, 1l
  • Thyme 
  • Sage 
  • Bay leaves 
  • Saffron 



  1. Preheat the oven to 180 degrees C. 
  2. Salt the oxtails liberally. In a large casserole dish, heat olive oil over a medium-to-high heat and brown the oxtail (in batches, if necessary). Transfer to a plate. 
  3. Sauté the carrots, onion and celery until soft. Add salt and pepper, to taste. 
  4. Add the oxtail, followed by the white wine, tomato paste and herbs. Then add the stock and bring everything to the boil. Cover the dish with a lid and place in the oven for 2 hours, or until the meat becomes soft. 
  5. Remove the lid and cook for another hour, or until the meat is falling off the bone. 


Ingredients for Risotto Bianco 

- Olive oil

- Large onion, 1 (finely diced)

- Celery, 1 stick (peeled and finely diced)

- Risotto rice, 400g

- White wine, 200ml 

- Chicken stock, 1,5l (simmering)

- Butter, 100g (chilled and cubed)

- Grated parmesan, 150g 

- Mascarpone cheese, dollop for serving



  1. Heat the oil in a saucepan over medium heat. Fry the onion and celery until soft. 
  2. Add the risotto and stir to coat. Then, add the white wine and cook over low heat until all the wine has been absorbed. 
  3. Add the hot stock, one ladle at a time, stirring continuously.  
  4. Once all the stock have been absorbed, stir in the butter and parmesan. 
  5. Remove from the heat. Share the risotto between plates, top with a serving of oxtail and a dollop of mascarpone cheese.