Beef Short Ribs Sauce Risotto

In a large casserole, warm 1/2 cup of olive oil and sauté the shallots until golden. Add the rice and toast for 5 minutes.

Begin adding hot short ribs sauce and a few ladles of warm chicken stock. Stir and cook for 18–20 minutes until al dente.

Remove from heat, rest for 1 minute, then stir in Parmesan and a drizzle of olive oil. Serve in a bowl.

Garnish with:

• Peas Purée: Blended peas with olive oil and salt
• Tomato Confiture: Blanched, peeled, diced, and slow-roasted tomato
• Sautéed Mushrooms: Lightly pan-fried in olive oil and garlic