~ Buon Natale a Firenze ~


Many have contacted me asking me to post this recipe in time for the holidays.  I am happy to be able to do so and again, thank you for reading and supporting this website.   Merry Christmas!
This Recipe is really the merger of two separate recipes, both of which you can find here on this website.  Therefore, as I write this,  I will link to the two “Mother” (hmmm, maybe that should say Parent?) articles as I’m describing the process.  Enjoy!  
Braised Short Rib Risotto

First, you’re going to need shredded short rib meat.  The link below will take care of that.

Here is what you need for the above.  Do this very early in the morning if making this the same day, or do it in advance, shred the meat off the bones and freeze or refrigerate.  
4 Beef Short Ribs
1 carrot, diced
1 rib celery, diced
1 onion, diced
2 cloves garlic minced small
1 16 oz. Box of Beef Stock
1/2 Cup Dry Red Wine
Tomato Paste
Salt and Pepper 
~ Brown the meat well ~
To make the final dish, simply use my Primer to make a basic Parmigiano Risotto and about 10 minutes before the risotto is done, stir in the shredded short rib meat until it warms through.
Braised Short Rib Risotto  
6 oz. dried Porcini Mushroom
2 cups Arborio Rice 
1/2 sweet vidalia onion 
1/2 cup dry white wine
32-48 ounces chicken stock


~ Reconstitute the dried Porcini earlier in the day and toss them into the rice, broth and all, about 10 minutes into the process.  This will flavor the rice significantly as it cooks ~ 

The final dish is decadent.  

~ After shredding the meat from the bones, reserve about 1/2 cup of the short rib sauce and pour it over the meat before refrigerating.  The sauce will go into the risotto as well.  The rest of the sauce can be saved and “lengthened” with some San Marzano Puree to make a flavorful pasta condimento. ~


While the above sounds difficult, it really isn’t at all.  On day 1, the ribs will cook themselves in the oven once you’ve got them assembled.  Then you simply make a basic risotto and add the reserved meat.  It definitely takes some time and planning,  but it’s a wonderful dish.  
Questions?  Leave them in the comment section and we’ll chat! 


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