Short Rib Risotto Recipe

Prepare the Short Ribs

Season the short ribs with salt and black pepper. In a large pot, heat the olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove from the pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until mushrooms are tender.

Cook the Rice

Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly. Pour in the white wine and let it simmer until most of the liquid is absorbed.

Add Broth and Short Ribs

Gradually add the chicken broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. After about 10 minutes, return the seared short ribs to the pot.

Finish the Risotto

Continue to cook for another 10-15 minutes until the rice is creamy and al dente. Stir in the green peas and grated Parmigiano-Reggiano cheese. Adjust seasoning with salt and black pepper.

Serve

Remove from heat, fold in the arugula, and let it sit for a couple of minutes. Serve hot, garnished with extra Parmigiano-Reggiano if desired.