La Scola Italian Grill Boneless Beef Short Ribs with Wild Mushroom Risotto

La Scola Italian Grill Boneless Beef Short Ribs with Wild Mushroom Risotto


·     4 tablespoons olive oil

·     6 pounds meaty beef short ribs

·     Salt and freshly ground black pepper

·     2 stalks celery sliced

·     12 carrots, sliced

·     12 large onion, quartered

·     5 fresh rosemary sprigs

·     Salt and pepper

·     1 0 cloves of garlic

·     1 liter of port wine

·      1 liter of water


Season both sides of the short ribs with salt and pepper.

Layer the bottom of a 6" hotel pan with the carrots, celery, and onions.

Layer the 3 short ribs and top them with the garlic cloves and the rosemary sprigs on each layer.

Add 1 bottle of port wine and 1 liter of water.

Saran wrap and foil for 4 hours @ 350 degrees.

Wild Mushroom Risotto

·     3 14 1/2-ounce cans vegetable broth

·      3 tablespoons butter

·     3 tablespoons olive oil

·     2 shallots, chopped

·     1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced

·     1 cup arborio rice* or medium-grain rice

·     1/2 cup dry Sherry

·     1/2 cup freshly grated Parmesan cheese (about 2 ounces)

·     3/4 teaspoon chopped fresh thyme

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.