Braised Short Ribs with Risotto – Primo! Ristorante

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Braised Short Ribs with Risotto

Risotto Ingredients:

  • 12 ounces Arborio rice
  • 1/2 Spanish onion, chopped
  • 4 ounces unsalted butter
  • 4 ounces white wine
  • 3 quarts beef broth
  • 4 ounces Parmigiano cheese
  • 2 bay leaves

Beef Ingredients:

  • 2 pounds beef short ribs
  • 1 glass of red wine
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks
  • 2-3 garlic cloves, chopped
  • 2 ripe tomatoes, chopped
  • Fresh rosemary
  • Salt and cracked black pepper, to taste
  • 1 tablespoon olive oil

Risotto Preparation:

In a large, thick pot saute onion in three ounces of butter and drop of olive oil. Add the bay leaves and then the rice. When the rice appears transparent add the wine. Wait for the alcohol to evaporate and then cover the mixture with broth. Cook for about 18 minutes, adding additional broth and stirring constantly to keep the rice from sticking to the pot. Turn off the burner and add the Parmigiano, one ounce butter, and salt and pepper to taste. Continue stirring risotto until it has a creamy, wave-like texture.

Beef Preparation:

Combine all the ingredients in a crock pot, cover and cook for 90 minutes at 350 degrees. Serve short ribs over risotto with a sprinkle of chopped parsley and shaved Parmigiano. Don't forget a glass of good Nero d'Avola. Buon Appetito!

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