Directions

For Beef Cheeks:
Heat oil over medium-high heat.

Season cheeks with salt and pepper and dredge in flour. Sear cheeks in hot oil until browned on all sides. Remove cheeks and add red wine to pan allowing alcohol to burn off. Add garlic clove and cheeks back to wine and add enough water to cover the cheeks. Simmer cheeks until tender and reserve. (about one hour)

For Risotto:
Heat oil in a heavy skillet on medium heat and sauté shallots until soft but not browned.

Mix in rice and stir to coat about three minutes. Add wine and let simmer to cook off alcohol and stir until wine is absorbed by rice. Continue to stir rice and it will begin to separate and toast.
Do not brown rice.

Increase the heat and add half the stock. Stir so rice doesn’t stick to the pan and bring
to a simmer.

As the stock is absorbed, add more in 1/4 cup amounts and taste rice occasionally to test for doneness. Rice should be firm but not crunchy when done. Season with salt and pepper and stir in sweet butter and grated cheese.

Spoon risotto into heated soup plates and top with pieces of beef cheek.

Spoon some braising liquid over all and serve.