Ingredients
- 3 pounds short ribs
- 1 cup red wine
- 2 cups beef stock
- 2 cups mirepoix (carrot, celery, onion diced small)
- Couple of sprigs of fresh thyme
- 2 tablespoons olive oil
- Salt and pepper
- 2 cups Arborio rice
- 6 cups broth, utilize your broth left over from the cooking of the ribs, adding more broth if needed
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ ounce dried porcini mushrooms, reconstituted in hot water, reserve broth
- 1/3 cup finely diced onion
- Short rib meat, diced
- ¼ cup Asiago-style cheese, grated (Chapel Hill Creamery, Calvander)
Instructions
For the short ribs:
In a large ovenproof skillet, heat the oil and brown the short ribs on all sides. Add the mirepoix and allow the vegetables to cook until lightly browned. Add the wine, stock and seasonings; bring to the boil; cover the skillet with foil or lid and cook for about 2 hours in a moderate oven (325 degrees) or until the meat is tender. Remove the meat and cool. Reserve the stock for later use.
For the risotto:
Dice the porcini mushrooms and reserve the mushroom broth. Bring broth, mushroom broth and wine to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add 1/3 cup minced onion and sauté for 1 to 2 minutes. Do not allow the onion to brown.
Add Arborio rice to the onion; use a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Begin to add the simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end. Stir frequently to prevent sticking.
After about 18 to 20 minutes, when the rice is tender but still firm, add the diced short rib and the reserved broth, stir for about 1 more minute. Turn off the heat and add the cheese and stir vigorously to combine with the rice. Serve immediately.
