Red Wine Risotto With Braised Beef and Mushrooms
Risotto with Braised Short Ribs and Porcini Mushrooms
Spring 2012
Begin prepping the short ribs for this robust risotto a couple of days ahead. The wait is well worth it.
Serves 4 to 6 as a main course; 8 as an appetizer
BRAISED SHORT RIBS
2 lbs (1 kg) beef short ribs
1 cup (250 mL) robust red wine, such as Cabernet Sauvignon
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 large cloves garlic, crushed
1 bushy sprig rosemary, cut in half
Kosher salt and freshly ground black pepper
1 tbsp (15 mL) olive oil
1 cup (250 mL) low-sodium or homemade beef stock
RISOTTO
5 cups (1.25 L) low-sodium
or homemade beef stock (approx.)
1 pkg (15 g) dried porcini mushrooms
2 tbsp (30 mL) unsalted butter
1 tbsp (15 mL) olive oil
1 onion, finely chopped
2 tbsp (30 mL) finely chopped fresh rosemary
2 cups (500 mL) arborio rice
2 cloves garlic, minced
1 cup (250 mL) robust red wine, such as Cabernet Sauvignon
1 cup (250 mL) freshly grated Parmesan cheese (use large holes of grater)
½ cup (125 mL) finely chopped parsley
Kosher salt and freshly ground black pepper
Additional freshly grated Parmesan cheese to serve (optional)
1 For braised short ribs, trim excess fat from short ribs and cut ribs into 2-to 3-inch (5-to 8-cm) chunks if necessary. Put ribs in a large sturdy Ziplock bag. Add wine, onion, carrot, celery, garlic and rosemary. Seal bag tightly, pressing out air, and put bag in a large bowl. Refrigerate for 24 hours, turning bag occasionally.
2 Remove short ribs from marinade, scraping off vegetable mixture. Strain marinade, reserving wine and vegetable mixture separately. Pat short ribs dry with paper towels. Season on all sides with salt and pepper.
3 In a large Dutch oven, heat oil over medium-high heat. Brown short ribs in batches, turning until well browned on all sides, about 6 minutes. Once browned, remove each batch to a large plate.
4 Reduce heat to medium. Add vegetable mixture to Dutch oven and cook, stirring occasionally, for 5 minutes or until vegetables start to brown. Add reserved wine mixture and bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for1 minute.
5 Return short ribs to pot, along with any juices that have accumulated on plate. Add1 cup (250 mL) stock and bring to a boil. Cover surface of short rib mixture with a sheet of parchment paper, tucking in edges. Cover pot tightly with a lid. Reduce heat to medium-low and simmer until short ribs are very tender, 2½ to 3 hours.
6 Remove short ribs from pot and set aside until cool enough to handle. Meanwhile, strain cooking juices, discarding vegetables and rosemary. Cover and refrigerate cooking juices for at least 8 hours or overnight.
7 Remove meat from short ribs, discarding bones and any fat. Shred meat finely (this is easier to do when ribs are still warm), then cover and refrigerate until ready to make risotto.
8 For risotto, remove fat from surface of cooking juices and pour juices into a 6-cup (1.5-L) measuring cup. Add enough stock to yield 6 cups (1.5 L) liquid. Pour stock mixture into a medium saucepan and heat over medium heat until steaming. Reduce heat to low and keep warm.
9 Meanwhile, in a medium bowl, pour 1 cup (250 mL) water over porcini mushrooms. Cover tightly with plastic wrap and pierce wrap several times with a slim knife. Microwave on High (100 percent) for 30 seconds then let stand for 5 minutes. Drain porcini, discarding liquid. Rinse porcini well, squeeze out excess water, then chop finely.
10 In a large saucepan, melt 1 tbsp (15 mL) butter with oil over medium heat. Add onion, rosemary and porcini. Cook for about 5 minutes, stirring often, until onion is soft but not browned. Stir in rice and garlic. Cook, stirring, for 2 to 3 minutes or until edges of rice are translucent.
11 Add wine and bring to a boil over medium-high heat, stirring until most of the wine has been absorbed by rice. Add 3 cups (750 mL) stock mixture and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of liquid has been absorbed by rice, about 10 minutes.
12 Gradually stir in remaining stock mixture, ½ cup (125 mL) at a time, stirring often and allowing rice to absorb liquid before adding more, until all stock mixture has been added and rice is al dente, about 15 minutes.
13 Gently stir in shredded beef from short ribs and cook, stirring gently, for about 2 minutes or until beef is hot. Stir in Parmesan, ⅓ cup (80 mL) parsley and remaining butter until butter melts. Season to taste and serve at once sprinkled with remaining parsley, and additional grated Parmesan cheese, if desired.
Serves 4 to 6 as a main course; 8 as an appetizer
Source: https://www.lcbo.com/en/recipe/risotto-with-braised-short-ribs-and-porcini-mushrooms/201202017
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