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Beef Risotto
Beef Risotto
(Risotto Al Manzo)
 
 
Ingredients:

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

Directions:

Preheat oven to 350F.

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.

Set aside.

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.

That's it!
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