Oxtail And Saffron Risotto

Tender oxtail on a golden saffron risotto, creamy with Parmesan and fragrant stock. Slow-braised meat in a rich tomato and red wine sauce. Crisp fried onions on top add crunch, sweetness and a little drama.

Prep: less than 30 mins

Cook: over 2 hours

Serves: Serves 4

Dietary: Egg-free, Nut-free

By Matt Tebbutt
From Saturday Kitchen Recipes

This oxtail and saffron risotto sits around the middle of the Nutri-Score scale, landing roughly at a C. It brings plenty of protein and minerals from the slow-cooked oxtail, plus some antioxidant goodness from tomatoes and saffron. At the same time, it is fairly rich in saturated fat and sodium thanks to the meat, butter, Parmesan and stock, so it is best treated as an indulgent main course rather than an everyday meal. Any rating here is automatically estimated from the ingredients and is only a guide.
Calories/portion: 480 kcal protein: 30g carb.: 45g fat: 24g saturatedFat: 9g fibre: 3g sodium 800mg

Equipment

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Ingredients

For the oxtail

1kg oxtail on the bone, cut into pieces
2 tbsp olive oil
1 onion, cut into quarters
2 celery sticks, chopped
1 carrot, peeled and chopped
2 bay leaves
2 fresh thyme sprigs, leaves picked
2 heads garlic, cut through the centre
250ml red wine
2 tbsp tomato purée
400g tin chopped tomatoes
500ml beef stock
salt and freshly ground black pepper

For the saffron risotto base

2 tbsp olive oil
1 onion, finely chopped
1 tsp chopped fresh thyme leaves
3 garlic cloves, crushed
200g arborio rice
150ml white wine
1 litre chicken stock
pinch saffron
1 Parmesan rind
50g Parmesan, grated, plus extra for serving
30g unsalted butter
½ lemon, juice only
salt and freshly ground black pepper

For the crispy onions

vegetable oil, for deep-frying
1 onion, thinly sliced
50g plain flour
salt and freshly ground black pepper

Customise

Swap oxtail for beef short ribs or lamb shanks if you prefer larger pieces of meat but still want that slow-cooked richness.
Use carnaroli rice instead of arborio if you like your saffron risotto even creamier and a touch more forgiving.
Replace saffron with a tiny pinch of turmeric just for colour when you are cooking on a budget (the flavour will be different, but still tasty).

Method

Stage 1: Brown and braise the oxtail (about 2½ hours – can be done a day ahead)

1. Season the oxtail well with salt and black pepper, rubbing it in so every piece is nicely coated. This simple step makes a big difference to how deep and savoury the finished oxtail and saffron risotto tastes.
2. Brown the oxtail in hot oil by heating the olive oil in a large casserole over medium–high heat, then adding the oxtail pieces in a single layer. Let them sizzle without moving until you see a deep brown crust, then turn and repeat on all sides. Take your time here; good browning means good flavour.
3. Soften the vegetables by adding the quartered onion, chopped celery, carrot, bay leaves, thyme leaves and halved garlic heads straight into the same pan. Stir and cook until the veg are lightly browned and smell sweet and toasty rather than raw.
4. Deglaze with red wine by pouring it into the hot pan and scraping any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by about half, then stir in the tomato purée and cook for a minute before adding the chopped tomatoes.
5. Add stock and gently braise by nestling the browned oxtail back into the pan and pouring in the beef stock. Bring it up to a gentle simmer, lower the heat, cover with a lid and cook for about 2 hours, or until the oxtail is completely tender and almost falling off the bone.
6. Pick the meat from the bones by lifting the oxtail pieces out with a slotted spoon and letting them cool slightly. Use your fingers or a fork to pull the meat away from the bones in chunky shreds, discarding any bones and excess fat, then keep the meat warm.
7. Reduce the braising sauce by simmering what is left in the pan over medium heat until it thickens and looks glossy and rich. You want it to coat the back of a spoon, so be patient and taste as you go, adjusting the seasoning if you need to.

Stage 2: Make the saffron risotto base (about 30 minutes – start when the oxtail is nearly ready)

1. Warm the stock and infuse the saffron by gently heating the chicken stock in a separate pan until just steaming. Stir in the saffron and let it sit over the lowest heat so the threads can release their colour and perfume the stock.
2. Soften onion, thyme and garlic in olive oil in a large saucepan over medium heat. Cook the finely chopped onion with the thyme and crushed garlic for around 10 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
3. Toast the rice by tipping the arborio rice into the pan and stirring so every grain is coated in the flavoured oil. Cook for a couple of minutes until the rice looks slightly translucent at the edges. This helps the rice keep a nice bite while still turning creamy.
4. Pour in the white wine and stir until it has almost completely disappeared into the rice. Drop in the Parmesan rind at this stage so it can quietly melt its savoury flavour into the saffron risotto base as it cooks.
5. Add the saffron stock gradually, one ladle at a time, stirring gently but often. Wait until most of the liquid has been absorbed before adding the next ladle. This steady rhythm of adding and stirring is what gives oxtail and saffron risotto its silky texture, so relax into it and enjoy the process.
6. Cook until the rice is just al dente, usually around 18–20 minutes from the first addition of stock. Taste a grain; it should be tender with a tiny, pleasant firmness in the centre. If you need more liquid, top up with a little hot water once the stock is finished.
7. Finish the risotto off the heat by fishing out the Parmesan rind, then stirring in the grated Parmesan, butter and a squeeze of lemon juice. Beat it in quite briskly to make the rice glossy and creamy, then season with salt and pepper. Let the risotto sit for a minute with a lid on while you finish the onions and meat.

Stage 3: Make the crispy onions (about 15 minutes – overlap with the end of the risotto)

1. Salt the sliced onion by placing it in a bowl, sprinkling with salt and leaving it for about 30 minutes. This draws out some moisture so the onions fry up extra crisp rather than soggy. Drain off any liquid that collects in the bottom.
2. Heat the oil for frying in a deep fat fryer or deep, heavy pan to 180°C. If you have a thermometer, use it; hot enough and you get crispy onions, too cool and they soak up oil and turn greasy.
3. Coat and fry the onions by seasoning the plain flour with salt and pepper, tossing the drained onions through it, then shaking off any excess. Lower them carefully into the hot oil in small batches and fry until golden and crisp. Lift out onto kitchen paper to drain.

Stage 4: Bring it all together and serve (about 5 minutes)

Spoon the saffron risotto onto warm plates, letting it spread slightly rather than mound up. Top each portion with generous chunks of the pulled oxtail and drizzle over some of the reduced tomato and red wine sauce.
Finish with crispy onions and Parmesan scattered over the top. Serve your oxtail and saffron risotto straight away while the rice is soft and flowing, the oxtail is hot and tender, and the onions are still wonderfully crisp.

What can you serve with this

Rocket and Parmesan salad – Peppery leaves with a simple lemon and olive oil dressing cut through the richness of the oxtail and saffron risotto, and the extra Parmesan ties the flavours together.
Slow-roasted cherry tomatoes – Sweet, tangy bursts that play up the tomato in the braise and bring welcome brightness alongside the buttery saffron risotto.

FAQs for Oxtail and Saffron Risotto

Can I make oxtail and saffron risotto ahead of time? You can cook the oxtail and its sauce a day or two in advance and chill it, then gently reheat before serving. The risotto itself is best made just before you eat, so it stays creamy and loose rather than stodgy.
How do I stop my risotto from going stodgy? Add the saffron stock gradually, keep the rice moving gently and stop cooking as soon as the grains are just al dente. If it thickens while it sits, loosen it with a splash of hot stock or water before serving.
Can I reheat leftover oxtail and saffron risotto? Yes, but expect the texture to be a bit firmer. Warm it gently in a pan with a little extra stock or water, stirring until creamy again and piping hot all the way through before serving.
Can I use a different rice instead of arborio? Arborio is classic, but carnaroli or vialone nano both work brilliantly and can even give a creamier result. Long‑grain rice will not behave the same way, so avoid that for saffron risotto.
Is there a substitute for saffron? Nothing truly copies saffron’s flavour, but a pinch of turmeric will give the risotto its familiar golden colour. Just use it sparingly so it does not dominate the oxtail and Parmesan.
How long does cooked oxtail keep in the fridge? Once cooled and stored in a sealed container, cooked oxtail will usually keep for up to three days in the fridge. Reheat it thoroughly in its sauce until steaming hot before serving with your risotto.
Can I freeze the oxtail and sauce? The braised oxtail and its tomato and red wine sauce freeze very well. Cool completely, freeze in portions and thaw overnight in the fridge, then gently reheat. Cook the saffron risotto fresh and serve them together.
Why do I need to brown the oxtail first? Browning builds a deep, savoury base for the whole dish. Those caramelised edges on the meat and the browned bits in the pan make the braising liquid and final oxtail sauce taste much richer.
Can I make this oxtail risotto without wine? You can, if you prefer. Simply replace both the red and white wine with extra stock and add a small squeeze of lemon at the end to brighten the flavours.
What if my risotto looks too thick? Do not panic. Just stir in a little hot stock or water a splash at a time until it relaxes and gently flows on the plate again. Oxtail and saffron risotto should be loose and creamy, not solid.