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Shortrib Chocolate Risotto
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For the braised ribs: | |
bunch | celery hearts |
bunch | carrots |
1 large | onion |
5 cloves | garlic |
2 lbs | bone-in short ribs |
Water | |
any or all, thyme, parsley, black pepper, mustard seed, coriander, paremsan rind | |
Sear the ribs on all sides and remove from pan, add the veggies and cook till they soften and some start to brown. Add the garlic and cook a few minutes. Add the ribs back in with any accumulated juices. Add any or all of the optional ingredients. Fill with water and loosely cover. Put it in the oven at 300 (or simmer lightly on the stovetop) for 3 hours. Pull the ribs out of the stock and shred them up. Be sure to only keep the beef and some of the softer fat, discarding any tough gristle. While you are doing this, crank the heat and allow the stock to boil rapidly with the veggies for another 20 minutes or so. Finally strain out the solids and reserve the stock. Skim or separate the fat from the stock and put it on a back burner on low. For the risotto: | |
1 small | onion |
2 cloves | garlic |
1 cup | arborio rice |
¾ cup | red wine |
½ cup | grated parm |
1 oz | dark chocolate, (70% or higher) |
Saute the onion in some olive oil for 5 minutes. Add the garlic and the rice and cook 2 more minutes. Add the wine and cook 3 minutes stirring often. As the liquid evaporates slowly add the stock ladle by ladle to the rice stirring often. This process should take 20 to 30 minutes. When the rice is just about cooked, add the shredded beef to the risotto and let it heat fully. Add some more stock if necessary (risotto should be very loose/creamy and not “stand up” if placed on a plate) then kill the heat and add the parm and chocolate. Mix until melted and combined. For the cauliflower: | |
1 head | cauliflower |
2 tablespoons | butter |
1 tablespoon | chile powder, (I used a mix of ancho and Anaheim) |
½ Tablespoon | Cocoa Powder |
Break the cauliflower up into bite sized florets. In a large bowl, toss the florets with the chile and cocoa powders. Add the butter and toss until coated. Spread on a baking sheet and bake at 400 until tender.
Put your risotto on a plate, top with cauliflower, and enjoy!!!
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