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This week we went in the kitchen with Maurizio Colucci, owner and chef of Primo! Ristorante, for the preparation of risotto alla parmigiana with braised beef short ribs.
Colucci brings authentic recipes and preparations straight from Italy to Sarasota. His establishment includes a wood burning oven that produces flavorful pizzas and dishes, which pair well with the extensive wine selection. Primo! Ristorante has a long-standing local history centered around hospitality and comfort.
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Scroll down for an instructional video on how to prepare the dish.
Risotto alla parmigiana with braised beef short ribs
12 ounces Arborio rice
1/2 Spanish onion, chopped
4 ounces unsalted butter
4 ounces white wine
3 quarts beef broth
4 ounces Parmigiano cheese
2 bay leaves
2 pounds beef short ribs
1 glass of red wine
1/2 onion, chopped
2 carrots, chopped
2 celery sticks
2-3 garlic cloves, chopped
2 ripe tomatoes, chopped
Salt and cracked black pepper, to taste
1 tablespoon olive oil
In a large, thick pot saute onion in three ounces of butter and drop of olive oil. Add the bay leaves and then the rice. When the rice appears transparent add the wine. Wait for the alcohol to evaporate and then cover the mixture with broth. Cook for about 18 minutes, adding additional broth and stirring constantly to keep the rice from sticking to the pot. Turn off the burner and add the Parmigiano, one ounce butter, and salt and pepper to taste. Continue stirring risotto until it has a creamy, wave-like texture.
Combine all the ingredients in a crock pot, cover and cook for 90 minutes at 350 degrees. Serve short ribs over risotto with a sprinkle of chopped parsley and shaved Parmigiano. Don't forget a glass of good Nero d'Avola. Buon Appetito!
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