When we go to Salt Lake, or to Casper to shop, we usually eat at Olive Garden at least once while we are there. We discovered their Braised Short Ribs, that are served with a delicious mushroom risotto. Here is my version I created at home.
Even though it is served at an Italian resterant, it is a typical French type of recipe: browning meat with bacon fat, and braising in wine. Much similar to the Coq au Vin I posted in my last entry!
Braised Chianti Short Ribs
4 slices of bacon cut into lardons (cut crossways into little strips)
2 lb beef boneless short ribs
1/2 tsp rosemary
2 cloves garlic
2 C pearl onions (scald in boiling water for 30 seconds, and place in ice water to peel)
bottle of Chianti wine
Dredge ribs in a little flour, salt and pepper. In a dutch oven, fry the bacon pieces and then brown ribs in the fat. Add just enough Chianti to come 2/3 of the way up the ribs. Add dried rosemary you've rubbed to crush in your palm, onions and cracked garlic cloves that are peeled. Using a spatula, scrape under the ribs to release the brown bits into the wine, and spoon wine over the top of the ribs. Cover and bake in the oven for two hours at 350 *F.
The risotto is a slow cooker recipe, but takes the same amount of time as the ribs. This is not a true risotto, because you don't stand stirring the pot constantly, and adding more liquid in small batches. It is, however delicious, and easily made in the crock pot! You just need to stir it about every half an hour, and then every ten minutes the last half an hour.
Slow Cooker Mushroom Risotto
5 C Beef or Chicken Stock
2 C Arborio Rice
1 pkg. dehydrated cream soup mix like mushroom, or cream of chicken
2 C sliced button mushrooms
2 T butter
1 tsp garlic powder
1 tsp thyme
1/2 tsp marjoram
right before serving: add in 1/2 C grated Parmesan Cheese
In a skillet, brown mushrooms in oil until golden. Place in slow cooker with other ingredients. Cook on high setting, stirring every 1/2 hour, and then every ten minutes the last half hour.
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