- Beef Risotto
One 1-lb short rib, bone in
5 tbsp extra-virgin olive oil
3 cups beef stock
3 cups chicken Stock
1 clove garlic, peeled and minced
4 small shallots, peeled and minced
1 rounded cup arborio rice
1/2 cup cold dry white wine
2 tbsp finely chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tbsp brandy
Salt and freshly ground black pepper
Preheat oven to 350°F.
Heat 1 tbsp olive oil in a small oven-proof skillet over high heat.
Add short rib and brown evenly, about 2 minutes per side.
Remove skillet from heat, place in oven, and roast until meat is crispy on the outside and tender on the inside, about 1 and 1/2 hours.
Remove from oven and set aside to cool.
When rib is cool enough to handle, remove meat, discard bone, and shred meat.
Bring beef stock and chicken stock to a simmer in a medium saucepan over low heat.
Season to taste with salt and pepper.
Keep warm over lowest heat.
Heat 2 tbsp olive oil in a wide heavy saucepan over medium heat.
Add garlic and shallots and saute until golden, about 2 minutes.
Add rice and cook, stirring constantly, until rice is coated and lightly "toasted", about 3 minutes.
Stir in wine.
Cook until wine evaporates, about 1 minute.
Reduce heat to medium, add shredded meat and enough stock to cover rice, then stir once and cook until almost all stock is absorbed, about 4-5 minutes.
Add remaining stock, about 1/2 cup at a time, stirring once each time and adding more stock as liquid is absorbed, about 20-25 minutes.
Just before serving, add parsley, Parmigiano-Reggiano cheese, brandy, and remaining olive oil.
Lift and shake pan to swirl ingredients together.
Let rest for 5 minutes, then serve. Serves 4.
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