We braise beef chuck slowly with carrot, celery, onion and garlic until it is meltingly tender, then deepen the sauce with red wine, tomato and porcini mushrooms. The porcini bring a deep, woodland character that runs through the dish, while the beef breaks apart softly into the rice. The risotto is cooked gently with sofrito, white wine and vegetable stock until loose and creamy, then finished at home with hot stock, butter and Gran Moravia for a smooth, rounded texture