Curried Shortribs with Saffron Risotto

Ingredients:

Shortribs:

2 lbs shortribs
1/4 C Water
1/2 C coconut milk
2 TB red curry paste (I used some of the stuff I bought in Thailand last month)
3 TB ginger, diced
3 TB shallots, diced
3 TB garlic, diced
1 TB sugar
1 TB fish sauce
1 ts lime juice
1 ts lime zest

Brown short ribs and remove from the pan (already completed in these pictures).

Saute ginger, shallots and garlic for 2 minute.

Add curry paste and water and saute for 1 minute.

Add coconut milk, sugar and fish sauce, saute for 3 minutes.

Add coconut milk mixture to your short ribs, and do one of the following:

a. Braise 3 hours in a 350 degree oven, covered
b. Cook in a crock pot for 6 hours on low
c. Cook in a pressure cooker for 1-2 hours. There is not a lot of liquid in this recipe, so I'm not 100% sure I'd recommend this.

Step 1:

Remove ribs, strain juices and run through a gravy separator. If you don't have enough juice for the gravy separator to work, add a little extra coconut milk.

Add lime juice and zest.

Pour over everything in sight.

Step 2:

Risotto:

1 C arborio rice
1 C dry white wine (Cline Viognier represent)
About 4 C chicken stock
pinch saffron
2 TB cream
3 TB shallot, diced
2 TB butter
Parmesan to taste
salt and pepper

Step 3:

1) Over a medium heat, Saute shallots in butter until translucent

2) In a separate pan, warm up your stock with the saffron. It doesn't need to boil.

3) Add rice, saute 2 minutes.

4) Add wine, cook until all the wine is absorbed.

5) Once the wine is absorbed, add the stock one ladlefull at a time and stir. You'll know when you need to add more stock because stirring will be really hard and the rice will start to sticking to the bottom of the pan.

6) Don't stop stirring. Ever.

7) Once the rice is at the desired consistency (somewhat soupy and no longer al dente), add the cream and cheese.

8) Stir until thickened.

Step 4:

Plate: