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Feb 2, 2012 09:10 AM

Braised short ribs, and ___ risotto

I am braising short ribs in red wine,tomato, garlic, rosemary, thyme, etc for my best friends birthday.

I would like to serve the short ribs over risotto. Does anyone have a suggestion for the kind of risotto I should make? I was thinking saffron, but would appreciate some informed opinions if this seems off.

I am also open to other braised meat/risotto combinations.

Thank you for your help.

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  1. What a nice best friend you are!I wouldn't serve short ribs over risotto, because they are very rich (i.e. greasy)'ll want just plain rice or I like to serve them over egg noodles. Risotto is I like to serve it with leaner meats. Hope this helps!

    4 Replies
    1. re: momskitchen

      lemon. will help cut the richness of the shortribs, which i mentioned above. i def wouldnt want to do something super plain like rice or egg noodles, but with a good braising sauce i MIGHT suggest something like smashed or roasted potatoes, or polenta. something that you can use that delicious braising sauce with!

      1. re: mattstolz

        Thanks-I had not considered lemon. Sort of a play on the gremolata that often accompanies this kind of earthy braised meat dish.

      2. re: momskitchen

        Thanks for your response, but egg noodles and rice are not special enough for this dinner as they are weeknight fare. I also have to disagree with you that risotto is always rich. I make it with good homemade stock, and limit the butter and cheese.

        So I'm still really just looking for risotto suggestions with an appropriate flavor complement to the short ribs.

        1. re: francescaNYC

          i'll agree with the others that risotto under short rubs would be simply too much. you need a more neutral foil for the meat and sauce. my first thought was polenta, with some lemon zest folded in at the end.

          increasing level of difficulty doesn't always make for a better dish. :)

      3. Perhaps a mushroom risotto. You could soak dried mushrooms and use the liquid as your stock. That would help cut the richness. Limit the butter and cheese as mentioned before. I have made risotto with just dried mushrooms and used the broth with no butter no cheese and enjoyed it immensely.

        1. saffron risotto sounds nice (Milanese Risotto). Also, when I think beef, mushrooms come to mind too so a mushroom risotto may work too.

          1. My motto is serve with what you want and if it is Risotto you want, then serve the Risotto.

            While I would like Mushrooms/Porcini, I feel there would be too much brown on the plate. Instead, I would opt for something green....fresh peas, asparagus or zucchini.

            1. I have had short ribs with risotto at a restaurant and it was delicious. Seems like the risotto had mushroom... It was very rich and the servings were small. Worked very well to me.