Braised Short Rib Risotto with Mushrooms
Braised Short Rib Risotto with Mushrooms is a comforting and elegant dish that combines tender, fall-off-the-bone short ribs with creamy Arborio rice and earthy mushrooms. Perfect for cozy evenings or special occasions, this risotto elevates any dinner experience. With rich flavors and a warm, inviting aroma, it’s sure to impress your guests while being surprisingly simple to prepare.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Braised
- Cuisine: American
Ingredients
Scale
- 2 lbs beef short ribs
- 1 cup Arborio rice
- 1 cup cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium)
- ½ cup Parmesan cheese, grated
- 2 tbsp butter
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Sear the short ribs in a large Dutch oven over medium-high heat until browned on all sides. Remove and set aside.
- In the same pot, sauté onions and mushrooms until softened. Add garlic and cook until fragrant.
- Stir in Arborio rice until coated, then deglaze with 1 cup of beef broth, scraping up brown bits from the bottom.
- Gradually add remaining broth while stirring until absorbed and creamy.
- Return short ribs to the pot; simmer for about an hour until tender.
- Stir in butter and Parmesan cheese before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg