Short Ribs & Risotto

🧂 Ingredients

• 6 cups water
• 1 pound flavorful mushrooms
• Some chopped onion

  carrot, and/or celery (optional)
• Salt & pepper to taste
• 2 slices bacon

  cut into 1" pieces
• 6 bone-in short ribs

  4 to serve, 2 to shred in the risotto
• Salt & pepper

  to taste
• 4 shallots

  quartered
• 4 carrots

  chopped
• 2 celery stalks

  chopped
• 1/2 tsp. crushed red pepper flakes
• 6 garlic cloves

  chopped
• 1 tsp thyme
• 3 tbsp. tomato paste
• 1 cup dry sherry
• 2 tbsp. brown sugar
• 2 tbsp. Worcestershire sauce
• 2 tbsp. balsamic vinegar
• 2 cups beef broth
• ½ cup chopped parsley
• ½ cup chopped Shallot

  or any type of onion
• 2-3 garlic cloves minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup Arborio rice
• 2¾ cups Mushroom stock
• ¼ cup dry white wine
• 2 shredded short ribs
• Extra ¼ to ½ cup short rib broth

  as needed to flavor and color the risotto

Instructions

• 1 In a saucepan, toss a pound of trimmed, flavorful mushrooms in with 6 cups of
  water.
• 2 Add some onion, carrot, or celery for extra flavor.
• 3 Add some salt and pepper as desired
• 4 Bring to a boil, and simmer for 15 minutes.
• 5 Strain the mushrooms & veggies out, or use an immersion blender to add even more
  flavor to this broth.
• 6 This can be done a day ahead of time.
• 7 Stir the first 4 ingredients into a medium-sized microwave-safe bowl.
• 8 Microwave on HIGH for 2 minutes.
• 9 Add in the Arborio rice, and stir to coat it
• 10 Microwave on HIGH for 2 minutes.
• 11 Stir in 2¾ cups stock and ¼ cup wine.
• 12 Cover tightly with plastic wrap. (Do not vent).
• 13 Microwave on HIGH for 8 minutes.
• 14 Carefully stir the bowl (to combine the mixture)
• 15 The first 8 steps can be done while the short ribs are in the oven
• 16 Add shredded rib meat to the risotto and stir to combine
• 17 Add up to ½ cup of rib juices, reserving more if needed
• 18 Re-cover with plastic wrap, not venting
• 19 Microwave on HIGH for another 8 minutes.
• 20 Carefully remove and discard plastic wrap.
• 21 Stir in ¼ cup rib stock (if needed), stirring for 30 seconds to 1 minute or
  until creamy.
• 22 Season with salt and pepper to taste,
• 23 Season short ribs with salt and pepper and set aside.
• 24 Set Instant Pot to Sauté setting.
• 25 Once hot, add bacon and cook until lightly golden and fat is mostly rendered 5
  minutes.
• 26 Remove bacon and set aside, leaving bacon fat in the pot.
• 27 Sear ribs on all sides until caramelized, 4 to 5 minutes per side. (You may also
  want to do this in a large pan.) Transfer to a plate.
• 28 Add in shallots, carrots, celery, red pepper flakes, and garlic to the Instant
  Pot, and cook, stirring occasionally, until vegetables are softened, about 3
  minutes.
• 29 Add thyme, and tomato paste, stir until fragrant, 1 min
• 30 Add sherry, bring to a simmer, and use a wooden spoon to deglaze and scrape the
  bits off the bottom of the Instant Pot, for 3 minutes.
• 31 Turn off the Sauté function and add in brown sugar, Worcestershire, vinegar,
  beef broth, seared ribs, and cooked bacon.
• 32 Season with salt and pepper, then lock the lid and set to Pressure Cook on High
  for 45 minutes.
• 33 Let Instant Pot naturally release for 15 minutes, then carefully quick-release
• 34 Remove the ribs from the Instant Pot, separating the 2 ribs to be shredded from
  the 4 to be served.
• 35 Keep the 4 ribs to be served warm.
• 36 Shred the other two ribs, to be included in the risotto recipe below. Discard
  the bone
• 37 Transfer the contents of the Instant Pot into a saucepan.
• 38 Using an immersion blender, puree the cooked veggies with the rib juices
• 39 Bring to a boil and reduce. This will be used in the finishing of the risotto
  (See part 2 below)
• 40 Once the risotto is finished, put a serving of risotto in a shallow bowl, with
  one short rib on top. Garnish with chopped parsley

Nutrition Info