# Short Rib Risotto Mozzarella Sticks

Short rib risotto mozzarella sticks with a horseradish ranch.

- Servings: 1 servings
- Total time: 210 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 2 bone-in beef short ribs
- 1 pinch salt
- 1 pinch pepper
- 1 onion
- 1 carrot
- 1 stalk celery
- 4 cloves garlic
- 1 tube tomato paste
- 1 bottle red wine
- 1 bottle beef stock
- 1 bundle thyme
- 2 bay leaves
- 2 tablespoons butter
- 2 shallot
- 1 cup Arborio rice
- 1 cup white wine
- 1 cup parmigiano reggiano
- 8 oz mozzarella
- 1 part mayonnaise
- 2 parts sour cream
- 1 part buttermilk
- 1 handful parsley
- 1 handful dill
- 1 handful chives
- 1 to taste horseradish cream
- 1 cup flour
- 1 egg
- 1 cup seasoned italian bread crumbs

## Instructions

1. Season bone-in beef short ribs with salt and pepper.
2. Sear all sides in a pan then set aside.
3. In the same pan, sauté very roughly chopped onion, carrot, celery, and garlic until lightly softened.
4. Add half a tube of tomato paste, stir, and sauté for a few more minutes.
5. Add half a bottle of red wine and scrape fond off bottom of the pan.
6. Add back short ribs, then fill with beef stock until only 1/4 of the short ribs are above the liquid.
7. Toss in a bundle of thyme and a few bay leaves, then cover loosely with a lid. Place in the oven at 350 until meat is tender (about 2.5-3 hours).
8. Once tender, remove meat and shred it.
9. Strain braising liquid, then reduce on high heat until thick. Add butter and stir in. Salt to taste.
10. In a new pan, sauté diced shallot until translucent. Add 1/3 cup Arborio rice and stir on high until toasted.
11. Add 1 cup white wine and reduce until thick.
12. One ladle at a time, add hot beef stock to the risotto, reducing the liquid each time before adding the next ladle. Stir often.
13. Once rice is cooked through, add butter and lots of parmigiano reggiano. Then add shredded beef and reduced braising liquid. Taste and adjust salt.
14. Spread in a baking sheet and add to the fridge until completely cooled.
15. For the sauce, mix together 1 part mayo, 2 parts sour cream, 1 part buttermilk, chopped parsley, dill, chives, and chopped garlic. Add salt and pepper to taste. Then add horseradish cream to taste.
16. Once risotto is cold, add 8 oz grated mozzarella and form into sticks.
17. Bread each stick by coating in flour, then egg, then seasoned Italian bread crumbs.
18. Deep fry at 350 until golden brown.

## Equipment

- oven
- frying pan
- baking sheet
- knife
- bowl
- whisk
- strainer
- tongs

## Source

- Original video: https://www.instagram.com/reel/DG9WIiVO6AU/?igsh=ZGtwZHB4YnQ4d3Z4
- Recipe page: https://www.cliprecipe.com/recipe/3e3b0e54-13ac-4c19-9df0-99add3ad399d
- Extracted: 2025-03-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt