Description
Braised Short Rib Risotto with Mushrooms is the ultimate comfort food, combining tender, flavorful short ribs with creamy Arborio rice and sautéed mushrooms. This dish is perfect for cozy dinners or special gatherings, offering a gourmet experience without extensive effort. With each spoonful, you’ll enjoy a warm embrace of rich flavors that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 2 lbs beef short ribs
- 1 cup Arborio rice
- 8 oz cremini or shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup red wine (e.g., cabernet sauvignon)
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 325°F (160°C). Season short ribs with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Sear short ribs for about 4 minutes on each side until browned. Remove from pot.
- Add chopped onion and minced garlic to the pot; sauté for about 5 minutes until softened.
- Pour in red wine to deglaze the pot, scraping up any bits stuck to the bottom. Return short ribs to the pot and add beef broth until they are halfway submerged.
- Cover and transfer the pot to the oven; braise for about 2 hours until tender.
- Meanwhile, cook the Arborio rice in another pan over medium heat with olive oil until lightly toasted (about 2 minutes). Gradually add hot beef broth one ladle at a time while stirring continuously until absorbed (about 25 minutes).
- Once both components are ready, shred short ribs into pieces and fold them into risotto along with sautéed mushrooms and grated Parmesan cheese. Serve immediately.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg