Obrajori de vita cu risotto cu parmezan – rasfat catifelat intr-o farfurie! Daca ar fi sa aleg o mancare care sa-ti mangaie papilele gustative si sa-ti faca ziua mai buna din prima imbucatura, as zice: obrajori de vita cu risotto cremos si parmezan. Nu e doar o reteta, e un fel de imbratisare calda servita pe farfurie. Si partea cea mai buna? Se face mai simplu decat pare. Mai ales daca ai un Tefal One Pot la indemana si un strop de rabdare. Hai sa ne suflecam manecile si sa ne apucam de treaba!

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INGREDIENTE (pentru 2 portii)

Pentru obrajorii de vita

• 500 grame obrajori de vita
• 2 cepe
• 1 morcov
• 2 tije apio
• 1 lingura ulei de masline
• 280 ml supa de vita Zwup
• Sare

Pentru risotto cu parmezan

• 20 grame parmezan
• 2 salote
• 40 grame unt
• 10 grame ulei de masline
• 160 grame orez pentru rissoto arborio sau carnaroli
• 30 ml vin alb sec
• 280 ml supa de pui Zwup
• 130 ml apa
• Sare

Taiem carnea in 4 bucatele, presaram cu sare si o lasam cateva ore la rece. O scoatem cu o ora inainte de gatit, sa se acomodeze cu temperatura camerei.

Pornim Tefal One Pot pe functia „Brown”, punem uleiul si rumenim obrajorii cate 2 minute pe fiecare parte – doar cat sa prinda o crusta. Ii scoatem deoparte si in oala punem ceapa, morcovul si apio-ul tocate marunt, cu 50 ml de apa. Le sotam usor, apoi punem inapoi carnea si adaugam supa.

Presurizam si setam 30 de minute la gatit sub presiune. La final, dam pe „Bake” inca 10 minute, pentru un plus de gust. Scoatem legumele si le blenduim – ne iese un sos cremos, aromat si numai bun de turnat peste carne.

Daca nu ai multicooker, poti gati totul si pe aragaz – doar ca va dura mai mult (cam 2 ore pentru carne).

Intr-o craticioara, topim 20 g de unt cu uleiul. Adaugam salotele tocate si le inabusim 2 minute. Apoi punem orezul si mai lasam 3 minute la foc mic, amestecand usor. Turnam vinul alb si mai tinem un minut.

Adaugam supa, apa si un praf de sare, punem capacul si lasam 15 minute sa fiarba linistit. Cand e gata, stingem focul si incorporam restul de unt si parmezanul ras. Nu ne grabim – amestecam lent, pentru un risotto cremos si catifelat.

Servim risotto-ul cu obrajorii deasupra si sosul din legume blenduite cu multa pofta si un pahar de vin bun.

Detaliile video ale retetei:

Daca va place reteta de Obrajori de vita cu risotto cu parmezan, va invit sa incercati si:

English version

Braised Beef Cheeks with Parmesan Risotto

Braised Beef Cheeks with Parmesan Risotto – a velvety treat on a plate! If I had to pick a dish that gently hugs your taste buds and instantly turns your day around, this would be it: braised beef cheeks with creamy parmesan risotto. It’s not just a recipe – it’s comfort food at its best, served on a plate. And the best part? It’s easier to make than it sounds. Especially if you’ve got a Tefal One Pot handy and a bit of patience. Let’s roll up our sleeves and get cooking!

INGREDIENTS (for 2 servings)

For the beef cheeks

• 500 grams beef cheeks
• 2 onions
• 1 carrot
• 2 celery stalks
• 1 tbsp olive oil
• 280 ml beef stock (I used Zwup)
• Salt to taste

For the parmesan risotto:

• 20 grams grated parmesan
• 2 shallots
• 40 grams butter
• 10 grams olive oil
• 160 grams risotto rice (arborio or carnaroli)
• 30 ml dry white wine
• 280 ml chicken stock (Zwup again)
• 130 ml water
• Salt to taste

Cut the beef cheeks into 4 smaller pieces, season with salt, and let them rest in the fridge for a few hours. About an hour before cooking, take them out to come to room temperature.

Start your Tefal One Pot on the “Brown” function, add the olive oil, and sear the beef cheeks for about 2 minutes on each side until they get a nice crust. Take the meat out and set aside.

In the same pot, add the finely chopped onions, carrot, and celery, along with 50 ml of water. Let them sauté gently, then return the beef to the pot and pour in the beef stock.

Close the lid, set it to pressure cook for 30 minutes. Once the time’s up, switch to “Bake” mode for another 10 minutes to deepen the flavors. After that, take out the vegetables and blend them into a smooth, creamy sauce – perfect for spooning over the tender meat.

No multicooker? No problem. You can make everything on the stovetop – just extend the simmering time for the beef to about 2 hours, covered, on low heat.

In a small saucepan, melt 20 g of butter with the olive oil. Add the finely chopped shallots and sauté gently for 2 minutes. Stir in the rice and cook for another 3 minutes over low heat, stirring occasionally.

Pour in the white wine, cook for 1 more minute, then add the chicken stock, water, and a pinch of salt. Cover and let it simmer for 15 minutes on low heat, until the rice is tender and creamy.

Once it’s done, remove from heat, add the remaining butter and grated parmesan. Stir slowly – we’re aiming for silky and rich, not rushed and dry.

Spoon the risotto onto warm plates, top with the tender beef cheeks, and drizzle generously with the blended vegetable sauce. Enjoy every bite – preferably with a good glass of wine on the side.

And if you liked this recipe for braised beef cheeks with parmesan risotto, you might also want to try Beef Cheek Goulash, Beef Tongue with Olives or Oxtail Stew.

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