Description
Indulge in this creamy risotto featuring tender braised short ribs and earthy mushrooms, perfect for cozy evenings or impressing guests at dinner parties.
Ingredients
Scale
- 1 lb braised short ribs
- 1 cup Arborio rice
- 2 cups cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Season short ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear ribs until browned on all sides (about 8 minutes total). Remove from pot and set aside.
- In the same pot, add chopped onions. Cook until translucent (about 4 minutes). Stir in minced garlic and sauté for another minute.
- Add sliced mushrooms to the pot and cook until they release moisture and begin to brown (around 5 minutes).
- Stir in Arborio rice and toast lightly for about 2 minutes until slightly translucent.
- Pour in enough beef broth to cover the rice by about half an inch. Bring to a gentle simmer while stirring frequently. Add more broth as needed until rice is tender but still al dente (about 20 minutes).
- Once risotto reaches a creamy consistency, return seared short ribs back into the pot along with Parmesan cheese. Stir until well combined and taste for seasoning.
- Transfer to plates and garnish with fresh parsley.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 425
- Sugar: 2g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Array