Braised Short Rib Risotto with Mushrooms
Braised Short Rib Risotto with Mushrooms is a decadent dish that combines tender, slow-cooked short ribs with creamy Arborio rice and earthy mushrooms. This comforting meal is perfect for chilly evenings or impressing guests at dinner parties. With its rich flavors and velvety texture, each bite feels like a warm hug, making it an unforgettable culinary experience.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 2 lbs short ribs
- 1 cup Arborio rice
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups beef stock (or vegetable stock)
- 1 cup red wine
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Sear the short ribs in olive oil over medium-high heat until browned on all sides. Remove and set aside.
- In the same pot, sauté diced onions and minced garlic until translucent.
- Add red wine to deglaze the pan, scraping up any bits. Return short ribs to the pot along with beef stock.
- Cover and simmer on low heat for about 2 hours or until meat is tender.
- Once ribs are ready, remove them and add Arborio rice to the pot, stirring while gradually adding hot broth until creamy.
- Shred short ribs into bite-sized pieces and fold back into risotto with sautéed mushrooms and Parmesan cheese.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 485
- Sugar: 3g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - For added flavor, consider incorporating fresh herbs like thyme or rosemary. - Leftover risotto can be stored in an airtight container for up to three days; reheat with a splash of broth.