Braised Short Rib Risotto Recipe
Roasted Mushroom, Sweet Onion, White Wine, Parmesan, White Truffle Oil
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Ingredients
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Main Ingredients
Method
Preparation of Short Ribs
- 1
Sear the Short Ribs
Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper. In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.
- 2
- 3
Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- 4
Preparation of Risotto
- 5
Cook the Risotto
Once the short ribs are tender, remove them from the pot and set aside. Strain the braising liquid and return it to the pot. Bring it back to a simmer. In a separate pan, add the Arborio rice and toast it for 2-3 minutes over medium heat. Gradually add the simmering braising liquid, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and black pepper to taste. Drizzle with white truffle oil and mix well.
Final Assembly
- 7
Serve
Shred the short ribs and mix them into the risotto or serve them on top. Garnish with chopped fresh parsley and additional Parmesan if desired. Enjoy your Braised Short Rib Risotto!
