Technique
What is Braciole?
Pronounced /brah-JOHL/
Definition
Braciole are thin slices of beef rolled around a filling of breadcrumbs, cheese, garlic, and parsley, then browned and braised in tomato sauce.
Southern Italian and Italian-American kitchens call the rolls braciole; in much of Italy the same thing is an involtino and braciola means a plain chop.
Tie them with butcher's twine, brown them hard, then let them go two hours in the sugo. The sauce takes as much from the beef as the beef takes from the sauce.
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Quick answer
How do you make risotto creamy without it turning gluey?
Use carnaroli or arborio rice, toast it in butter, then add HOT stock one ladle at a time, stirring often, for 16 to 18 minutes. Finish off the heat with cold butter and parmesan (the mantecatura). Gluey risotto comes from cold stock, too much stirring, or overcooking past al dente.