Butcher's Choice Risotto - Gutsy Cooks Club

A whole lot of meaty flavor for what turns out to be about a half-bowlful of meat.

I forgot to take a picture of the two small short ribs (about one pound total) before I browned, roasted, and shredded them. That takes time (about 2 hours for roasting, cooling, and shredding). After that, it's pretty much just a regular risotto.

Starting with a brief saute of shallots and garlic, and an equally brief saute of the rice.

Then you add the meat, and--very gradually--the warmed mixture of chicken and beef stocks.

Risotto is one of those magic foods. It absorbs much more liquid than you think possible and--if you're lucky--it doesn't remain hard or get mushy. In fact, making a good risotto makes you feel like a real cook (especially if you've eaten some dismal risottos in restaurants, and I'll bet you have).

Finally, the finishing touches--a little more olive oil, a small glug of brandy (optional but nice), parsley (seems like it should be optional, but it's not), and grated parmesan (assuredly not optional).

It can rest for a few minutes while you make a simple green salad, and there you are--probably the heartiest, beefiest risotto you've ever tasted. Accdording to Saveur, this recipe is courtesy of Cesare Benelli of Ristorante Al Covo in Venice. Grazie, Cesare!

TASTE-O-METER:
Jim: "I'm going to give this one a 9. It's really, really good--one of the best risottos I've ever had. I like that it has meat in it."

Marie: "I'll also give it a 9. I wasn't sure I'd like a beef risotto--I don't think I've ever had one before--but I think it works."