We have a lot of family celebrations that come in a very short time, which means a lot of heavy big dinners either out at restaurants or at one family gathering or another. By the time we hit our wedding anniversary in late February (which is the same day as my sister-in-law’s birthday) and, a week later, my husband’s birthday, we are about food-ed out!
Despite that, I make a big to-do and tonight, am making a new recipe I’ve been playing with for a dish I had made for me at my post-Christmas birthday at one of my favorite restaurants, The Winery in Tustin, CA. I’m good enough in the kitchen to be dangerous so I’ve gathered the ingredients and am giving it a go tonight! If it sucks I can always order pizza, right? #ThisGirlLovesToEat
First a tip: Start this recipe either the day before, early on the the day, or at least 2 hours before you want to eat. You’ll want to prepare the short ribs first so that you’ll have the broth left from cooking them to use for the risotto. Trust me on this. It makes a huge difference.
Short Rib Mushroom Risotto
Making the Ribs
- 8-10 Strips Thick Cut Bacon – cut (with kitchen shears) into 1/2 – 1″ chunks
- 3 to 4 Lbs Bone-in Short Ribs
- 1 – 8oz Pkg Sliced Baby Bella Mushrooms
- Freshly Ground Black Pepper
- 1 TBLS Minced Garlic
- 1 Cup Mushroom Broth (Sprouts carries this) or Low Sodium Beef Broth
- 1 TBLS Light Brown Sugar
- 1 tsp Ground Cloves
- 1 TBLS Dried Herbes De Provence (McCormick)
- Set the Pressure Cooker to the brown setting with the lid open.
- Cut the bacon and cook it in the pressure cooker (with the lid open) until it just starts to get crisp. Remove and set aside.
- Put short ribs into the pressure cooker in the bacon grease, brown on all sides, in batches if needed, until all are browned.
- When all ribs are browned, put all back into the pressure cooker fattiest (if any) or bone side down.
- Put garlic, brown sugar, and broth into the spaces between the ribs.
- Sprinkle ribs with black pepper and lightly with ground cloves and Herbes De Provence.
- Add bacon and mushrooms on top of the ribs in the pressure cooker.
- Secure lid and set to pressure cook on high for 40 minutes.
- Let pressure release naturally for 10 minutes then do quick release.
- Remove ribs from the pressure cooker to a covered pot, and as you are moving them remove the bones – they should pull right out.
- When all ribs are deboned, use 2 forks and shred the meat while it is still hot.
- Add about 1/2 cup of the reserved broth from the pressure cooker to the meat and cover to keep warm and moist.
Making the Risotto
- 1 TBLS Olive Oil + 1 TBLS Butter
- 1/4 Cup Butter (1/2 Stick)
- 1/2 Medium Yellow Onion Chopped
- 1 – 8oz Pkg Sliced White Mushrooms (chop them)
- Freshly Ground Black Pepper
- 1 TBLS Minced Garlic
- 1 Cup Mushroom (Sprouts carries this) or Low Sodium Beef Broth
- 2 Cups Arborio Rice
- 2/3 Cup White Wine (I used Sauvignon Blanc)
- 4 1/2 – 5 Cups Beef Broth (use the reserved strained drippings/broth from the short ribs and add enough stock/broth to make up the total amount)
- 2/3 Cup shredded Parmesan Cheese
- Using a fat separator, pour the remaining liquid from the pressure cooker through the strainer top and allow to slightly cool. Once cooled pour off the broth only into a 6 cup measuring cup. Discard the fat.
- Add enough broth (mushroom or low sodium beef) to equal 5 cups. Then put in a pan to simmer.
- In heavy gauge saucepan heat olive oil + 1 TBLS butter until melted.
- Add rice. Cook and stir about 3 minutes until lightly browned. Remove from heat and set aside.
- To prepare the mushrooms, clean the mushrooms by brushing them off (do not wash if possible) and roughly chop (stems may be left on).
- Sauté onions, garlic and butter in heavy gauge saucepan over medium-high heat until onions are translucent about 5 minutes. Add mushrooms and saute until mushrooms are soft (about 4 minutes)
- Add the browned rice to the vegetables and stir to combine.
- Pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in 1/2 cup of stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.) Add more stock 1/2 cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.)
- Stir the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Stir about 1/2 Cup of the shredded short ribs into the risotto with the final addition of broth.
- Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese.
- Remove from heat and cover. Let stand 5 minutes before serving.
TIP: Risotto may be reheated by adding in some additional mushroom or low sodium beef stock and stirring to incorporate into the risotto.
To serve: I toss some fresh spinach in olive oil over medium heat until wilted, lay a small bead in the center of the plate then mound some risotto atop the spinach, pile some shredded short rib on top with a sprinkle of Parmesan cheese and add a slice of french bread with some butter for sopping up the juices.
My husband said it was better than The Winery! Sorry Chef Yvon Goetz. 😉
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