Black Truffle Risotto with Braised Oxtails

Braised Oxtails:

Prep time: 15 minutesCook time: 1–2 hours (quicker if you’ve got a trusty pressure cooker on hand)

Ingredients:

• ¼ cup good olive oil

• 4–5 lbs oxtails (washed with warm water and a splash of vinegar, just like Mama taught us; trim off any extra fat)

• 2 ½ tablespoons Knorr seasoning (beef or chicken—whichever calls to your heart)

• 1 tablespoon smoked paprika

• 1 tablespoon chili powder

• 2 tablespoons browning (for that rich, soulful color)

• 32 oz beef stock (chicken or veggie works too—just follow your flavor)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon fresh ginger (grated with love)

Oxtail Pepper Mix:

• 1 red bell pepper

• 1 green bell pepper

• 6 green onions

• 6 cloves garlic

• 1 habanero pepper (for the mix)

• 1 habanero pepper (to simmer in the pot with the oxtails—optional if you're feelin' bold)

  
  

Note: You'll need a large piece of foil to tuck in all that goodness—big enough to cover your pot and keep the warmth locked in. Your lid should press the foil down snug to trap all that loving steam.

Risotto:

Ingredients:

• 4 tablespoons butter

• 1 tablespoon olive oil

• 7.7 oz risotto rice (or 220g Arborio rice—the kind that makes it silky)

• Juice from half a large lemon

• ½ cup of that gorgeous oxtail pepper mix

• 1 chopped shallot (or half a white onion if that's what you have)

• 1 tablespoon minced garlic

• 1 (13.66 oz) can unsweetened coconut milk (heavy cream works fine, sugar)

• 1 teaspoon allspice

• 1 tablespoon Cajun seasoning (I love Tony Chachere’s, but make it your own)

• 1 cup stock (beef, chicken, or veggie—use what your soul says yes to)

  
  

Directions: Braised Oxtails

1. In a food processor or blender, blend your peppers, onions, and garlic into a fragrant, colorful mix. Set aside—you’ll use this love potion throughout.

2. Place your clean oxtails in a large bowl. Season with Knorr, paprika, chili powder, ginger, and a heaping scoop (about 1 cup) of your pepper mix. Let those flavors court each other a minute.

3. In a cast iron or wide non-stick pot, warm your olive oil over medium heat. Gently lay your oxtails in, letting them sear and brown on all sides.

4. Once they’ve got a golden kiss on them, add your stock, Worcestershire, and that extra habanero if you’re feeling spicy. Give it all a stir.

5. Cover your pot with foil, then the lid, and let it simmer on low like a Southern summer afternoon. Check every 30–45 minutes. If the broth gets low, add a splash of water and keep that lid on. When your oxtails are fall-apart tender, turn off the heat but keep the love (and the lid) on till serving.

   
   

Directions: Risotto

1. In a deep, wide pan, melt your butter with the olive oil over medium heat.

2. Add your shallots, garlic, and ½ cup of that pepper mix. Stir gently as the aroma fills your kitchen—this is where the magic starts.

3. Squeeze in the juice of your lemon, stir, and let it simmer another 2–3 minutes until everything’s soft and glistening.

4. Pour in your risotto rice and stir till it’s coated in flavor.

5. Add allspice, Cajun seasoning, and stir again—slow and sweet.

6. Pour in the coconut milk and stock, and stir lovingly. Let it simmer for 7–10 minutes, covered loosely with foil if you’d like to keep in the steam.

7. Stir now and then, and if it’s drying out too soon, add another splash of stock or water—risotto likes to be pampered.

8. When the grains are tender but still have a little bite (like a Southern belle), it’s ready.

   
   

Bringing It All Together

Gently lay your tender oxtails on top of the risotto, spooning over some of that rich, soulful oxtail gravy. Let it all simmer together for 5–8 minutes so the flavors can marry like they were meant to be.

From My Heart to Your Plate:I hope you enjoy this Black Truffle Risotto with Braised Oxtails as much as I loved making it. Every bite is a love letter from my kitchen to yours—because food made with care just tastes better. Serve it to someone you adore, and don’t forget to smile while you stir.