Braised Short Ribs with Mushroom Risotto

Season the short ribs generously on all sides with salt and freshly ground black pepper.

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter is melted and foaming, add the short ribs, being careful not to overcrowd the pan. Sear on all sides until deeply browned, about 8-10 minutes total. Remove the ribs and set aside.

Reduce the heat to medium, add another 2 tablespoons of butter to the pot. Add 2 chopped shallots and the sliced head of garlic. Sauté until softened and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom of the pan.

Pour in the red wine to deglaze the pan, scraping the bottom to release all the flavorful bits. Let it simmer and reduce by about half.

Add the beef broth, the bunch of fresh thyme, and the bay leaves. Bring to a simmer.

Return the seared short ribs to the pot. The liquid should come about three-quarters of the way up the sides of the ribs. Place a piece of parchment paper directly on top of the ribs and liquid (a cartouche), then cover the pot tightly with aluminum foil or a lid.

Braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.

While the ribs are braising, prepare the risotto. In a separate large pan over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter.

Add the remaining chopped shallot and minced garlic, and sauté until fragrant. Add the chopped shiitake mushrooms, season with salt and pepper, and cook until they have released their moisture and started to brown.

Stir in the chopped fresh thyme. Add another 2 tablespoons of butter and let it melt.

Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly until the grains are translucent around the edges.

Pour in the white wine and stir until it's fully absorbed by the rice.

Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.

Remove the risotto from the heat. Stir in the freshly grated Parmesan cheese and the final 2 tablespoons of butter until melted and creamy.

To serve, spoon a generous amount of mushroom risotto into a bowl. Top with a few braised short ribs and spoon some of the rich braising liquid over the top. Garnish with additional freshly grated Parmesan cheese.