My recently formed small department (four people) has been going through some major upheaval in the last few weeks. And when I say “upheaval,” imagine me cruising along a smooth highway in my little car, only to find I have suddenly been diverted into a game of bumper cars (dodgems?). Not disastrous, but somewhat unnerving. More on that later, I hope, when the dust settles.
Meanwhile, it’s midway through autumn in Canberra: dark not long after six o’clock, temperatures dropping down into the single digits (Celsius) at night, trying to hold off on turning the heat on until ANZAC Day (25 April), in accordance with Canberra tradition. Put the two together and the need for starchy comfort food becomes self-evident.
Short rib risotto
This is more of a suggestion than a recipe; I made my favorite short rib recipe for dinner a few nights ago, and hit upon this as a good way to use up some leftovers. I started the risotto in the usual way – soffrito, rice, wine – and heated up several cups of the short rib cooking liquid, thinned with hot water, to use as stock. I shredded a couple short ribs’ worth of beef to stir in at the end, along with the leftover braised kale I had made to serve with it the first time around. Finished with butter, pecorino romano, salt & pepper.
Top with more grated pecorino romano. Serve in your old bunny dish if necessary.