Risotto (to accompany Short Ribs)

Recipe created by Chef Scott Yates

Ingredients

2 Cup Arborio Rice (or Pearl Couscous, Barley, Farro)

½ Cup Bacon - optional (uncooked & chopped)

2 Cups Strained Braising Liquid

2 Cups Simmering Hot Water

¼ Cup Ontario Pinot Grigio or Riesling

2 Tbsp Olive Oil

2 Shallots (minced)

½ Head of Roasted Garlic

2 Sprigs Fresh Thyme

½ Cup Butter

½ Cup Shredded Asiago Cheese

Salt and Pepper to taste

Directions

For the Risotto, heat some olive oil (med-hi) in a pot then add the bacon and shallots. Saute for

a couple minutes, stirring. Add a few cloves of the garlic that has been braising with the beef,

salt & pepper. Now, pour in the rice/couscous or whatever you're using into the pot. Keep

stirring to coat it all with oil, then add the wine. Let the wine become absorbed. Turn the heat to

medium and begin ladling the hot braising liquid to it, just enough to cover what's in the pot. Stir

often with a wooden spoon, to avoid sticking or burning the bottom. As the liquid absorbs, add

more, until the risotto is tender to the bite (about 20-25 min). When the braising liquid has been

used up, go to the simmering water. To finish, stir in butter, cheese, fresh thyme and salt/pepper

until it becomes creamy. Taste & serve, laying the Ribs on top of the risotto. Add any extra

braising liquid onto the meat and enjoy!