Holiday season is the perfect time to cook to impress, whether you'll be gathering with family and friends this year or having more intimate moments at home. We've partnered with Justin Yang, alum from the Culinary Institute of America and Eleven Madison Park, to bring you the most mouthwatering saffron risotto recipe! Golden Milanese risotto paired with tender, braised short ribs create an exquisite symphony of flavors that is sure to delight any holiday gathering (or if you make it for yourself, we won't tell anyone!)
Saffron Risotto with Braised Short Ribs
Carnaroli Rice (Sub for Arborio) - 1.5 cup
Chicken Stock (Or Beef or Veg Stock) (6 cups)
Shallot Finely Minced - 2tbsp
Onion Finely Minced - 2tbsp
Garlic Finely Minced - 2tsp
Dry White Wine - 4 tbsp
Tahmina Saffron - 1/2 tsp
Parmesan Cheese Grated - 1/4 cup
Butter - 3 tbsp
Salt & Pepper to taste
Short Rib (Bone Out) - 1.5 lb (Make sure to season with salt and pepper generously)
Veg Oil - 3 fl. Oz.
Onion Large Diced - 1 cup
Celery Large Diced - 1/2 Cup
Carrot Large Diced - 1/2 Cup
Tomato Paste - 1 tbsp
Dry Red Wine - 1/2 cup
Chicken Stock - Enough to Cover 2/3 of Beef
Thyme, Rosemary, Garlic, Black Pepper, Bay Leaf, Parsley Stem (If you have them, put it in while the meat is braising)
1. Add oil to medium shallow pot and bring to near smoking point (Max Heat). Add short ribs and sear all sides until dark mahogany color.
2. Remove Short Ribs on a plate or rack and set aside to rest.
3. Add Carrot, Onion, and Celery to the hot pot in this order 2 minutes apart from each other, occasionally stirring them so all sides cook evenly. (It is okay to reduce the heat slightly at this point)
4. When the vegetables are starting to brown, add the tomato paste and cook it all together until browned.
5. Deglaze the pot by adding red wine and stir/scrape the bottom with a wooden spoon and get all that flavor on the bottom of the pan.
6. Once the alcohol has burned off, add the chicken stock, short rib, and any aromatics into the pot and bring it to a boil.
7. Once it comes to a boil, bring it down to a simmer and braise the short rib for about 2-3 hours, lid slightly open.
8. The braising is complete when the short rib is fork tender, meaning the fork should slide in and out of the protein without too much trouble.
9. Remove the beef and shred it or slice it depending on how you want to present your dish.
1. Strain the braising liquid through a colander or a china cap into a smaller pot.
2. Bring it to a simmer and reduce it to a consistency of a runny teriyaki sauce.
3. Season with salt and pepper and set aside.
Risotto (Do this 30 minutes before the short rib is finished.)
1. Bring a shallow pot to medium heat then add the oil
2. Add minced shallots and onions and cook until translucent (No color) 3.)Add the rice and parch it (make it dry with heat)
4. Add the saffron and stir it in
5. Add white wine and burn off alcohol
6. Add 1/2 the Chicken Stock (Beef or Veg stock also works) until it covers the rice and then some.
7. On Med-low heat, gently stir the rice as it cooks. It is important to be gentle with the rice to not activate the starches earlier in the cooking process. Be mindful of the bottom of the pot because you do not want to rice to stick and burn.
8. When you feel that the rice is getting dry, add more stock, one cup or half cup at a time. The risotto will take anywhere from 18-22 minutes from when the rice is added.
9. When the rice is just about done, add the garlic, cheese, and butter, and stir vigorously to activate the starches and emulsify the added ingredients to the risotto.
10. The finished product should be nice and wavy, and there should be gentle wave-like movement in the pot when you shake the pot back and forth.
Add Risotto in the center of the plate
Add Short Rib in the center
Glaze the top of the dish with the sauce
Grate Parmesan cheese right on top
Garnish with roughly chopped parsley