Beef Short Rib Risotto

This Short Rib Risotto recipe is the ultimate Italian comfort food! It's made with leftover red wine braised beef short ribs and Parmesan.

When it comes to comfort food, you can't do any better than a big bowl of risotto. This Beef Short Rib Risotto is made with creamy Arborio rice, leftover short ribs, and Parmesan cheese.

Risotto is one of my all-time favorite comfort food dishes. It's an Italian meal made with Arborio rice that's cooked with lots of garlic, shallots, white wine, Parmesan cheese, and broth. It's creamy, decadent, and gluten free.

I love risotto because you can take it in so many directions. It can be served as a main dish or kept simple and served as a side. Risotto can be made with any variety of proteins, like beef or chicken, seafood or fish, or be kept vegetarian.

It's one of those dishes that feels fancy and is sure to impress your sweetheart or any dinner guests, but is actually super easy to prepare.

This version is made with leftover beef short ribs, but can also be made with any leftover braised meat, like chuck roast, pot roast, or brisket. This recipe is sure to take your leftovers up a notch!

Jump to:

• Which Rice Is Best For Risotto?
• Which Wine Is Best?
• Ingredients For Short Rib Risotto
• How To Make Risotto
• What Is The Best Texture?
• What Meat Goes Best With Risotto?
• How To Know When It's Done
• What To Serve With Short Rib Risotto
• Can It Be Made The Day Ahead?
• How Long Does Risotto Last In The Fridge?
• Can It Be Frozen?
• Beef Short Rib Risotto

Which Rice Is Best For Risotto?

The best rice that is the most widely available is Arborio Rice. Arborio is a short-medium grain rice that has a high starch content. Starch is important when making risotto, because it helps to thicken the dish and provides the characteristic 'creaminess' that we all know and love.

Arborio rice is available at most grocery stores and can be found in either the rice or Italian food aisle. It can easily be purchased at any specialty Italian grocery store or online.

It's important that you opt for Arborio and not a regular long-grain white rice, as this would negatively affect the taste and texture.

Be sure not to rinse the Arborio rice before cooking, so as not to remove the starch.

Which Wine Is Best?

One of the ingredients that gives risotto it's distinct flavor is white wine. The wine provides the dish with a bit of acidity and some floral notes that help to give a simple dish complex flavor.

Generally, the best white wine wines for risotto are those that are crisp and dry. I would stay away from anything overly sweet and avoid port or dessert wines.

Sauvignon Blanc, Pinot Grigio, and Chardonnay are great options when making risotto. Any of these wines will provide great flavor without overwhelming the dish.

There is no need to go out and spend a ton of money on a bottle of wine. I always recommend grabbing a bottle of wine that you enjoy drinking and that way you can have a glass or two with the finished product.

Ingredients For Short Rib Risotto

Here's what you'll need to make it.

• 6 cloves Garlic
• 2 Shallots (or 1 onion)
• 2 Tbsp. Olive Oil
• 1 ½ cups Arborio Rice
• ⅔ cup White Wine
• 6 cups Low Sodium Chicken Broth
• 1 cup Parmesan Cheese
• 3-4 cups Leftover Short Ribs or Pot Roast (chopped)
• ¼ tsp. each Kosher Salt and Pepper
• 1 Lemon (zest only)
• Fresh herbs such as Thyme, Rosemary, Oregano, Basil or Parsley (optional)

How To Make Risotto

Risotto is one of those dishes that seems complicated, but in reality is easy to make and provides a great 'wow factor'.

This version is especially easy, because it's made with leftover short ribs, so part of it is already finished.

1. Start by mincing 6 cloves of garlic and 2 shallots. You can also use 1 onion (white or yellow) in place of shallots if you prefer.
2. Pour 6 cups of low sodium chicken broth into a sauce pan and heat over medium-low. Heat just until the broth is warmed through, but not boiling.
3. Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil.
4. Once heated, add the minced garlic and shallots. Sauté for 4-5 minutes, stirring occasionally.
5. Add 1 ½ cups of Arborio rice to the skillet along with ¼ tsp. each kosher salt and pepper, and sauté for 1-2 minutes with the garlic and shallots, stirring occasionally.
6. Add ⅔ cup white wine to the skillet and sauté for 4-5 minutes, or until the wine is absorbed by the rice and the raw alcohol smell has dissipated. Stir occasionally to prevent the rice from sticking.
7. Add 1 cup of warmed chicken broth to the skillet and cook for a few minutes, stirring occasionally.

What Is The Best Texture?

There are a few tricks that will help to create the perfect texture and consistency and can be used no matter what version of risotto you are cooking.

The texture should be creamy. The rice will plump up as it cooks and the starches in the rice will help to thicken the dish.

Here are some tips I've learned when making risotto:

• Risotto is kind of like pasta, in that you don't want to overcook it. The trick is to cook the rice until it is al dente, just like pasta. Overcooking the rice will result in a mushy texture and undercooking the rice will create a grainy, chewy texture.
• Warm the broth in a separate pan before adding to the rice. This will prevent the rice from seizing up and creating a gluey texture.
• The broth should be added 1 cup at a time and not all at once. Start by adding a cup of warmed broth, cook until the broth is mostly absorbed by the rice, and then add another cup and repeat until the risotto has reached the desired texture.
• Cook the risotto on a medium heat. If the heat is too low, the rice won't absorb the liquid properly and if the heat is too high, the rice will stick to the bottom of the skillet and burn.
• It's important to add just enough liquid so that the rice is cooked until al dente. I like to heat 6 cups of broth and use enough to get it to the right consistency. There may be a bit of leftover broth at the end of the cooking process.
• It's important to stir the rice occasionally so that it does not stick, but not to stir it constantly, or the rice may become sticky.
• Use a wooden spatula and not a metal one when cooking risotto, so that the bottom of your skillet is not damaged.

What Meat Goes Best With Risotto?

There is no 'wrong' way to make a risotto. It can be made with anything from beef, pancetta, shrimp, scallops, fish, mushrooms, butternut squash, asparagus, to peas.

It can be a super meaty dish or prepared vegan.

This Short Rib Risotto is made with beef that has been braised or slow cooked. I recommend using leftover beef, such as short ribs, pot roast or any kind of braised chuck roast, or brisket.

The fat from the beef gives the dish a rich flavor and complements the starchiness from the rice and the bite of the Parmesan cheese. It's rich without being overwhelming.

1. While the risotto is cooking on the stove top, dice or shred 3-4 cups of leftover braised beef.
2. There is no need to heat up the leftover beef, as it will heat through when added to the risotto.

How To Know When It's Done

Once the first cup of broth is added to the risotto, it only takes 18-20 minutes for the dish to cook.

1. Reduce the heat to medium.
2. Once the first cup of broth is mostly absorbed, add another cup of warmed broth and cook until it is mostly absorbed. Stir occasionally to prevent sticking.
3. Repeat this process until the rice is plump and seems like it can absorb no more liquid.
4. Add the diced braised beef and 1 cup of shredded Parmesan cheese. Fold the beef and cheese into the rice.
5. Allow the beef to heat through and the cheese to melt. Check to see if the risotto needs any more liquid and add if necessary.

The risotto is done when the rice is plump and the texture is al dente.

What To Serve With Short Rib Risotto

Once the Short Rib Risotto is done, it's ready to serve!

It can be served on its own, or fancied up with a few garnishes.

I highly recommend zesting a lemon over the top of the risotto. Beef short ribs are very rich and the lemon zest helps to brighten up the flavors and balance it out.

You can also add some minced fresh herbs and a bit more Parmesan cheese on top. Parsley, basil, thyme, rosemary, and oregano are all great herbs for garnish.

Feel free to add some sautéed mushrooms, fresh greens like spinach, Swiss chard or kale, or any kind of sautéed or roasted vegetables like asparagus at the end of the cooking process. Simply fold them into the risotto along with the beef and the Parmesan cheese.

I love risotto with a salad like this balsamic green bean salad, pickled beet salad, marinated tomato salad, or fresh mint pea salad.

It's great with a vegetable side dish like roasted green beans, Mediterranean roasted cauliflower, or maple Dijon Brussels sprouts.

Can It Be Made The Day Ahead?

Risotto is best enjoyed right after cooking, but it's definitely fine to make the day ahead.

1. To make the day ahead, simply prepare the dish as directed, but do not add the lemon zest or fresh herbs. Allow the dish to cool completely before transferring to an airtight container for storage.
2. Place the container in the fridge and store until served.
3. To serve, return the risotto to a skillet and add ¼ cup or so of chicken broth. Heat on the stove top until warmed through. Feel free to add another ¼ cup of broth until it has reached desired consistency.
4. Garnish with lemon zest and fresh herbs right before serving.

Looking for more beef recipes? Don't miss these!

• Gluten Free Beef Stew
• Grilled Ribeye with Shallots
• Steak Diane with Mushrooms
• Grilled Marinated Chuck Steak
• Slow Cooker Barbacoa Tacos

How Long Does Risotto Last In The Fridge?

Any leftovers may be stored in an airtight container in the fridge for 3-4 days. Be sure to allow the risotto to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

It's best not to store risotto, as the freezing process affects the texture of the rice. This is one of those dishes that's best enjoyed right away or within a few days.

I recommend using the leftovers from these Italian Braised Short Ribs when making this risotto.

Love risotto? Check out these recipes!

• Mushroom Shrimp Risotto
• Lemon Pea Risotto

If you love Italian flavors, I recommend these recipes:

• Italian Grilled Chicken Sandwich
• Arugula Pesto Prosciutto Pizza
• Sheet Pan Italian Chicken
• Skillet Chicken Parmesan
• Spaghetti and Turkey Meatballs
• Baked Eggplant Parmesan
• Gluten Free Vegetable Lasagna

Looking For More Risotto Recipes? Don't Miss These!

Chicken Risotto with Vegetables

Asparagus Risotto with Dill

Instant Pot Risotto