Homemade Chuck Flap Risotto

Cut the chuck flap, onion, and garlic into bite-sized pieces.

Season the chuck flap with salt and pepper.

Heat olive oil in a pan and quickly sear the chuck flap over high heat, then set aside on a plate.

In the same pan, sauté the minced garlic and onion.

Add the rice and stir until it becomes translucent.

Pour in the white wine and cook until the alcohol evaporates.

Gradually add broth while stirring and simmer until the rice is cooked.

When the rice is almost done, add the seared chuck flap and mix well.

Finish by adding Parmesan cheese and butter.

Plate the risotto and garnish with herbs.