Angela's Italian Recipe for Short Rib Risotto

Short Rib Risotto
(Risotto Costatine)


Ingredients: 1 lb short ribs, bone in 3 cups beef stock 3 cups chicken stock 5 tbsp extra-virgin olive oil 4 small shallots, peeled and minced 1 rounded cup carnaroli or arborio rice 1 clove garlic, peeled and minced 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 350°F. Heat 1 tbsp olive oil in a small oven-proof skillet over high heat. Add short rib and brown evenly, about 2-3 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. 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 2-3 minutes. Add rice and cook, stirring constantly, until rice is coated, 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. 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. This process should take about 25 minutes. Serve by adding parsley, Parmigiano-Reggiano cheese, brandy, and remaining olive oil. Lift and shake pan to mix ingredients together. Let rest for 5 minutes, then serve. Serves 4.

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