Mother's Day Menu: Easy Red Wine Risotto with Short Ribs

Chow Ciao
Shine Food
May 3, 2013

For Mother's Day, Fabio whips up a fantastic Italian dinner to indulge the women in his life: his risotto with short ribs and red wine sauce. With a special appearance by Fabio's Mom.

Culinary tips:
-Risotto is easy when you add liquid in small amounts, reduce, then replenish with another small amount. Though it keeps you next to the pot, this method gives you the best texture and flavor and you don't have to stir all the time.
-Ask your butcher to cube your short ribs to minimize your work!
-Don't use water to make risotto. Instead, use flavorful liquids such as wine, broth, or stock. Your tongue will thank you.
-When making risotto, measurements are a guideline. The basic rule of thumb: add just enough liquid to cover the rice.


Recipe by Fabio Viviani
Yield: 6 servings

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 Chianti, or other dry red wine
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.


Like this recipe? Check out these other great dishes from Chow Ciao!

Easy Pancetta Risotto
Slow-Cooked Short Ribs
Arancini (Fried Rice Balls)

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