Nothing says comfort like a bowl of creamy risotto, especially when it’s packed with the rich, deep flavors of short ribs. This recipe is a game-changer for your dinner rotation, combining the elegance of risotto with the heartiness of braised meat.
Why This Recipe Works
- The slow-cooked short ribs add a depth of flavor that transforms the risotto from good to unforgettable.
- Using Arborio rice ensures the perfect creamy texture that risotto is famous for.
- The combination of wine and broth in the cooking process layers the flavors beautifully.
- Finishing with butter and Parmesan cheese adds a luxurious richness.
- This dish is a complete meal in one, satisfying both meat and carb cravings.
Ingredients
- 2 lbs beef short ribs, bone-in
- 1 cup Arborio rice
- 4 cups beef broth, warmed
- 1 cup dry red wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
Equipment Needed
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Brown the Short Ribs
Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 3-4 minutes per side. Remove and set aside. This step is crucial for building flavor, so don’t rush it. Tip: Make sure your skillet is hot before adding the ribs to ensure a good sear.
Step 2: Sauté the Aromatics
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes. The fond (those tasty browned bits) from the ribs will add incredible flavor to the risotto. Tip: Keep the heat medium to avoid burning the garlic.
Step 3: Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half, about 5 minutes. This not only deglazes the pan but also adds a rich depth to the dish.
Step 4: Cook the Risotto
Add the Arborio rice to the skillet, stirring to coat it in the oil and wine mixture. Begin adding the warm beef broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be al dente and the mixture creamy. Tip: Constant stirring is key to achieving the perfect risotto texture.
Step 5: Finish with Butter and Cheese
Once the risotto is cooked, remove from heat and stir in the butter and grated Parmesan cheese until melted and well combined. Season with additional salt and pepper if needed. Serve immediately, topped with the short ribs.
Tips and Tricks
For an even richer flavor, you can braise the short ribs in the oven at 300°F for 2-3 hours before adding them to the risotto. This will make the meat incredibly tender and flavorful. Another tip is to use homemade beef broth if possible, as it will significantly enhance the taste of your risotto. Lastly, don’t skip the step of toasting the rice before adding the liquid; it adds a nutty flavor that’s essential for authentic risotto.
Recipe Variations
- For a lighter version, substitute the short ribs with mushrooms and use vegetable broth instead of beef.
- Add a splash of cream at the end for an even richer texture.
- Incorporate different cheeses like Gorgonzola or Pecorino for a unique twist.
- For a spicy kick, add a pinch of red pepper flakes when sautéing the onions.
- Try using white wine instead of red for a different flavor profile.
Frequently Asked Questions
Can I make this recipe without wine?
Yes, you can substitute the wine with additional beef broth. The wine adds depth and acidity, but the dish will still be delicious without it. Just be sure to adjust the seasoning at the end to compensate for the missing flavor component.
How do I know when the risotto is done?
The risotto is done when the rice is al dente—tender but still slightly firm to the bite—and the mixture is creamy. It should not be too dry or too soupy. Remember, it will continue to thicken slightly after you remove it from the heat.
Can I use a different type of rice?
Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. Other short-grain rices like Carnaroli or Vialone Nano can also be used, but long-grain rices are not recommended as they won’t give the same results.
Summary
This short rib risotto is the ultimate comfort food, combining creamy Arborio rice with tender, flavorful short ribs. It’s a labor of love that’s well worth the effort, perfect for impressing guests or treating yourself to a gourmet meal at home.