Bored of the same old recipe suggestions? Looking for something dramatic and new? You’ve come to the right place! Our pumpkin risotto with chocolate glazed short ribs is the best chocolate dinner recipe you could have found. Who ever thought that having chocolate for dinner could be so inventive? Save the leftovers for a delicious chocolate lunch the next day when it will taste even better!
Wow your family or shock your dinner guests with this chocolate ribs with risotto surprise. Not only are the textures melt-in-your-mouth but the flavours will tingle your taste buds, but it pairs perfectly with some of our chocolate desserts. Check out our chocolate drinks for an extra-special add on to any meal.
How to make chocolate glazed ribs with risotto?
This recipe is perfect for a family of 4, or double all the quantities to cater for a larger dinner serving. Pumpkin risotto with chocolate coffee glazed ribs is an excellent way to surprise everyone and will definitely be a new dish that will have them coming back for more!
Follow our simple steps which slow-cook the short ribs for the most tender meat you can get. It’s quite simple to adjust the recipe to your own taste adding more chocolate where necessary. It’s your turn to have a go!
Pumpkin Risotto with Chocolate Glazed Ribs Recipe
By May 13, 2015Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 3 hrs 0 min
- Ready In: 3 hrs 20 mins
For a new and creative recipe, our pumpkin risotto with chocolate glazed short ribs is an excellent choice. It's an impressive combination of fantastic flavours that will make sure your dinner guests go home satisfied!
- 3 pounds short ribs trimmed of fat
- 2 tablespoons lemon juice
- 1/2 teaspoon cayenne pepper
- 2 tablespoons canola oil
- 1 cup onions sliced
- 3 cloves garlic chopped
- 1 teaspoon cocoa powder
- 2 1/2 cups stock
- 1 tablespoon molasses
- 1/4 cup coffee
- 1/4 cup water
- 2 teaspoons ginger freshly grated
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 2 chipotle peppers diced
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 1 cup arborio rice
- 1 cup pumpkin puree
- 1 cup pumpkin beer
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- Place the short ribs in a freezer bag with the lemon juice and cayenne pepper for at least 4 hours - overnight. Squeeze the bag every so often to redistribute the sauce.
- Heat the oven to 375°F/190°C.
- Heat a skillet on medium-high heat and warm the oil before searing the short ribs. Turn the heat down to medium, remove the ribs onto a platter and add the sliced onions, stir for 5 minutes. Turn heat to low and add the garlic, stir for one minute.
- Add the cocoa powder and stir until the onions are evenly coated. Add 1 1/2 cups of the stock and stir well, followed by the molasses. Finally, add the coffee, water, ginger, sugar, soy sauce, chipotle and mustard until all are well incoporated.
- Place the liquid and the ribs in an oven-safe dish, preferrably with a lid. Cook for 2-3 hours or until the ribs are extremely tender.
- Remove the ribs from the liquid to cool. Once cool, remove the meat from the bones and fatty tissue and set aside.
- Place the liquid on the stove over medium-low heat for half an hour, or until the liquid has reduced by half. Return the shredded meat to the liquid and keep warm whilst preparing the risotto.
- For the risotto, mix the pumpkin puree, beer and the rest of the stock in a pot. Place over low heat.
- Add the olive oil and chopped onions to a separate pot on low heat and let them sweat for 10 minutes, stirring frequently.
- Add the rice to the onions and toss. Let it toast for around 5 minutes, stirring frequently. Add one cup of the pumpkin liquid and stir the pot until the liquid has gone. Repeat and continue adding half cups of the liquid.
- When you have made your way through half of the liquid, add the salt and pepper. Continue adding half cups of the liquid to the rice until the mixture has a creamy consistency.
- Serve the rice with the shredded ribs and garnish to your tasting!