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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Short Rib Risotto
Short Rib Risotto
(Risotto Costatine)

1 lb short ribs, bone in
3 cups beef stock
3 cups chicken stock
5 tbsp extra-virgin olive oil
4 small shallots, peeled and minced
1 rounded cup carnaroli or arborio rice
1 clove garlic, peeled and minced
1/2 cup cold dry white wine
2 tbsp finely chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tbsp brandy
Salt and freshly ground black pepper

Preheat oven to 350F.

Heat 1 tbsp olive oil in a small oven-proof skillet over high heat.

Add short rib and brown evenly, about 2-3 minutes per side.

Remove skillet from heat, place in oven, and roast until meat is crispy on the outside and tender on the inside, about 1 and 1/2 hours.

Remove from oven and set aside to cool.

Remove meat, discard bone, and shred meat.

Set aside.

Bring beef stock and chicken stock to a simmer in a medium saucepan over low heat.

Season to taste with salt and pepper.

Keep warm over lowest heat.

Heat 2 tbsp olive oil in a wide heavy saucepan over medium heat.

Add garlic and shallots and saute until golden, about 2-3 minutes.

Add rice and cook, stirring constantly, until rice is coated, about 3 minutes.

Stir in wine.

Cook until wine evaporates, about 1 minute.

Reduce heat to medium, add shredded meat and enough stock to cover rice.

Stir once and cook until almost all stock is absorbed, about 4-5 minutes.

Add remaining stock, about 1/2 cup at a time, stirring once each time and adding more stock as liquid is absorbed. This process should take about 25 minutes.

Serve by adding parsley, Parmigiano-Reggiano cheese, brandy, and remaining olive oil.

Lift and shake pan to mix ingredients together.

Let rest for 5 minutes, then serve. Serves 4.
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