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!
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