February 16 2010
By Culinary Team Member Christian Johnston
Suggested Pairing: 2008 Acrobat Pinot Gris
Serve 2
Ingredients
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Risotto
- 1 C Arborio rice
- 3-5 C chicken or vegetable stock
- 1 C white wine
- 1½ tsp smoked sweet paprika
- 3 T butter
- pinch of saffron
- 1 T heavy cream
Short Ribs
- 2 lbs short ribs
- 4-6 C chicken or beef stock
- 2 C Pinot Noir
- 1 carrot, ¾” dice
- 3 stalks celery, roughly chopped
- 1 leek
- ¼ C brandied cherries
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Preparation
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Risotto:
In a Dry Saucepan toast Paprika over low heat for 1-2 Minutes, until aromatic. Add Butter and melt. Stir in Arborio Rice until thoroughly coated with butter. Add Wine, cook until absorbed. Add Stock as needed to keep Risotto Moist until it is tender. Finish with cream.
Short Ribs:
Season short Ribs. In a Sauté Pan, Sear until golden brown on all sides, remove from Pan. Saute Carrots, Onions and Celery in Same pan. Add Short Ribs and Vegetables to a small roasting pan, add wine and stock until Short ribs are fully submerged. (Amount of stock and wine may vary depending upon the shape of your pan) Cook in a 375 degree oven for 3-5 hours, until meat is tender and falling off of the bone.
Sauce:
In a Medium Saucepan, sauté brandied Cherries for five minutes. Add strained braising liquid from short ribs, reduce until thickened. Blend thoroughly; run through a fine mesh strainer.
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