Want to make something authentic for your Italian mom? Even if she’s not Italian, she’ll appreciate this delicious risotto with short ribs.
Be sure to use a wine that you like to drink — NEVER “cooking wine.” The chef opts for Bellagio Chianti in this recipe, which is a good choice based on its flavor profile and affordability.
Here’s the recipe:
DRUNKEN RICE WITH SHORT RIBS
2 tbsp. unsalted butter
1 lb. boneless beef short ribs, cut into 1/3 inch cubes
kosher salt and freshly ground pepper, to taste
¼ cup extra-virgin olive oil
½ cup chopped yellow onion
½ cup chopped carrots
2 ½ cups Arborio rice
3 cups Bellagio Chianti
4 cups beef stock
Parmesan Cheese, grated
In a large, heavy-bottomed saucepan, melt the butter.
Add the short ribs to the pot, and season with salt and pepper.
Brown the meat on all sides.
Remove meat from pan and hold for later, reserving the juices in the pan.
Add olive oil, onions, and carrots. Season again with salt and pepper.
Sauté for 2-3 minutes, just until the onions are translucent.
Add the risotto to the pot with the onions and carrots.
Add just enough red wine to barely cover the rice and bring to a boil.
When the wine has reduced and been absorbed, repeat, adding just enough wine to barely cover the rice, and bring to a boil.
When the wine has reduced again, add just enough beef stock to barely cover the rice again, and bring to a boil.
Add the meat back to the pot and top with just enough stock, to barely cover the rice and the meat. Allow to reduce and absorb one final time.
Add Parmesan cheese to the risotto, and remove from fire. Stir to incorporate.
Serve in bowls, seasoning with extra Parmesan, if desired.