Bison Short Rib Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Bison Short Ribs

   Season the bison short ribs with salt and black pepper. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove and set aside.

2. 2

   Cook the Vegetables

   In the same pot, add the remaining olive oil and sauté the onion until translucent. Add the garlic, butternut squash, parsnip, and mushrooms. Cook for about 5-7 minutes until softened.

3. 3

   Add Arborio Rice

   Stir in the Arborio rice and cook for 2-3 minutes until the rice is slightly toasted.

4. 4

   Add Broth and Simmer

   Return the bison short ribs to the pot. Pour in the beef broth, bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours, or until the ribs are tender.

5. 5

   Finish the Risotto

   Once the short ribs are cooked, remove them from the pot. Stir in the spinach, peas, and thyme. Shred the meat from the ribs and return it to the risotto. Stir in the Parmesan cheese. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Serve the risotto hot, garnished with additional Parmesan cheese if desired.