Red Wine, Mushroom and Short Rib Risotto

Red Wine, Mushroom and Short Rib Risotto

Just because Spring is finally here, doesn’t mean there aren’t chilly nights that we just need a big bowl of comfort. Today’s recipe is precisely for those nights. You know, the ones you just want to curl up on the couch, glass of wine in hand and netflix binge? Why not add in a creamy bowl of risotto to top it all off? This Red Wine, Mushroom and Short Rib Risotto is just the ticket for a lingering cold night meal.

Risotto is such a finicky dish to make. Its VERY easy to undercook the rice and frankly, its possible to overcook it as well. How do you know when to stop stirring, adding liquid and just let it be. Well, about a year ago I managed to find the method that works best for me to get the precise texture I like. It involves starting it on that stovetop and finishing it off in a very hot oven. Since perfecting this I have yet to undercook to risotto and in my opinion it is not overcooked as a finished product. Oh, I should mention, this method cuts a good amount of time and effort off the recipe. So have no fear with this risotto, take it on bravely and with the confidence it will be great!

One other note about this recipe’s ingredient list is that you’ll notice I used DRIED mushrooms, not fresh. I did that for a few reasons. First, they aren’t as fleshy and are more earthy. The short ribs already give the meaty protein, so I used mushrooms really for their fantastic umami qualities. I also used dried because you soak them to bring them to life. In doing this you’re left with a natural broth. I incorporated this into the risotto cooking liquid for additional flavor undertones. Lastly, don’t get too caught up in finding Cremini mushrooms. If you can’t find those dried use portabello, porcini or even a wild mushroom mixture. They will all give the same effect.

Time to warm those bowls and bellies…on to the recipe

…all for the love of the dish


Red Wine, Mushroom and Short Rib Risotto

Prep Time: 30 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 5 hours

Yield: 4-6 servings


  • 2 lb short ribs (bones in)
  • 1/2 large onion diced
  • 2/3 cup dry red wine
  • 1 cup beef broth
  • 1 tbsp olive oil
  • 2 Bay leaves
  • 1 tsp each salt and pepper
  • 2 Cups arborio rice
  • 20 oz beef broth
  • 1/2 cup dry red wine
  • 1/4 cup reserved mushroom broth
  • 1/2 onion, diced
  • 1 tbsp olive oil
  • 1 tsp each salt and pepper
  • 1/2 oz (equivalent to 1/4 lb fresh) dried Mushrooms (I used cremini but porcini or mixed would work too!)
  • 1 tsp parsley, chopped
  • 1 tsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup Parmesan cheese
  • 1 tbsp butter
  • 2 tbsp parsley, chopped


  1. Heat oil in small stock pot or large sauce pan over medium/high heat. Add short ribs and brown both sides, cooking about 4 minutes per side and flipping.
  2. Add onions and cook for 2-3 minutes. Add wine and Bay leaves and allow to cook down for 3 minutes or so. Add beef broth, salt and pepper. Bring to a rolling simmer. Then cover and reduce heat to low. Cook for 3 & 1/2 Hours.
  3. Remove meat from pot and shred, put aside for risotto. You can throw out the bones and fat.
  4. Turn on oven to preheat at 450 degrees.
  5. Soak dried mushrooms by just covering with warm water and let them sit for 30 minutes.
  6. Once done, use a strainer or cheese cloth to separate out mushrooms from broth. Reserve 1/4 cup of broth. You can keep the rest for other use if you like.
  7. Rinse the mushrooms and aside.
  8. Pour 20 oz of beef broth in a small sauce pan and heat until simmering on stove.
  9. Start risotto. Add 1 tbsp oil to a deep, large oven safe skillet or Dutch oven over medium high heat on stovetop. Add diced onion. Cook for 3 minutes or until translucent. Add 1 tbsp garlic cook for additional 30 seconds.
  10. Add risotto to pan to toast for 1-2 minutes. Then add wine to pan and allow to cook down until all liquid evaporates. Constantly stirring.
  11. Repeat this same step in 1/2 cup increments with the beef broth. Waiting and stirring until almost all liquid is evaporated.
  12. Once you add the last half cup also add the reserved mushroom broth and 1 tsp each salt and pepper.
  13. Now cover the risotto and put in the oven.
  14. Cook for 20 minutes.
  15. While risotto cooks, add 1 tsp olive oil to the small sauce pan that the broth was in. Then add mushrooms. Sauté for 3-4 minutes and finish with 1/4 tsp each of salt and pepper and a tsp of fresh chopped parsley.
  16. Put that aside.
  17. As soon as risotto comes out of the oven mix in 1 tbsp butter and 1/2 cup grated Parmesan cheese. Then stir in mushrooms, short ribs and 2 tbsp chopped parsley.
  18. Serve!
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