Recipe Overview
This risotto is built on Carnaroli rice and enriched with a deep beef short ribs sauce rather than relying only on stock. The result is a more layered and savory profile, balanced by sweet peas, concentrated tomato confit, and earthy sautéed mushrooms. It is hearty, elegant, and ideal for a refined Tuscan pasta and risotto collection.
Ingredients
- 400 g Carnaroli rice
- 2 shallots, finely chopped
- 960 ml hot short ribs sauce
- 960 ml hot beef or chicken stock
- 120 ml extra-virgin olive oil, divided
- 150 g peas
- 450 g button mushrooms, sliced
- 2 Roma tomatoes
- 80 g Parmigiano Reggiano, grated
- Sea salt and black pepper to taste
- 1 small garlic clove for the mushrooms
Preparation
- Warm olive oil in a wide pan and sweat the shallots until translucent without browning. Add the Carnaroli rice and toast gently for 1 to 2 minutes.
- Begin adding the hot short ribs sauce and hot stock alternately, one ladle at a time, stirring frequently and keeping the rice at a gentle simmer.
- Continue cooking for about 18 to 20 minutes, until the risotto is creamy and the rice remains slightly al dente at the center.
- Remove from the heat and let the risotto rest for 1 minute. Finish with Parmigiano Reggiano and a drizzle of olive oil, then adjust the seasoning.
- For the pea purée, blanch the peas briefly or warm if already thawed, then blend with olive oil and a pinch of salt until smooth.
- For the tomato confit, blanch, peel, and seed the tomatoes, then dice and roast slowly with olive oil and salt at low temperature until concentrated and jammy.
- For the mushrooms, sauté the sliced mushrooms in olive oil with a smashed garlic clove until tender and aromatic, then season lightly.
- Plate the risotto and garnish with spoonfuls of pea purée, tomato confit, and the sautéed mushrooms.
History & Tradition
Risotto belongs to northern Italy by origin, but its technique has been embraced widely in modern Italian cooking because of its elegance and adaptability. In a Tuscan kitchen, risotto often takes on a deeper rustic character through the use of braised meat sauces, mushrooms, and seasonal vegetables. This version reflects that spirit by combining the refinement of Carnaroli rice with the soulful richness of short ribs, creating a dish that feels both polished and grounded in tradition.
Chef Notes
- Toast the rice gently so it stays distinct and does not break down too early.
- The short ribs sauce should be hot and smooth so it blends naturally into the risotto texture.
- Finish the risotto at the last moment for the best all’onda consistency and shine.
| Calories | ~580 kcal |
| Protein | ~22 g |
| Carbohydrates | ~45 g |
| Fat | ~32 g |
| Fiber | ~4 g |