Sweet Adobo Short Ribs with Green Chile Risotto

 Green Chile Risotto

Start by pouring 8 cups of chicken broth in a sauce pan and bring to a simmer

In a fry pan drizzle 3 TB of olive oil 

add 1 1/2 cups arborio rice

white pepper & salt

as well as roasted and deseeded green chile's 

toast rice and green chile's

add 1 cup of white wine and let cook in rice 

 begin to ladle broth into the rice one at a time until completely absorbed by rice then add another

I use all 8 cups of liquid and it is perfect.  

*It depends on what kind of bite and texture you want your rice to have.  You may need more or use less.

Once you are finished adding the broth and it is absorbed then add 4 TB of butter and stir.

Add 1 1/2 cups of Monterey jack cheese and stir until creamy

 *parmesan is traditionally used but I decided to take another route with this chile risotto

Sweet Adobo Short Ribs

In your cooker of choice add

S&P a package of short ribs (some come with 4-6 ribs) place in cooker

Pour 1 can of Dr. Pepper & 1 can of Sprite over the short ribs

(the sweet from both drinks compliments the smokey peppers and it also help tenderize the ribs)

Put 1 can of chipotle peppers in adobo sauce on top of the meat

Sprinkle 3 TB dark brown sugar on top of the meat and peppers

 I cook my short ribs in a pressure cooker for 1 hour and 30 minutes.  You can do this on the stove top or even in the oven as well.  The cook time would need to be increased to 6 hours and cook on 350 in the oven and over medium on the stove top with the lid on both.

I start making my risotto 1 hour into the short ribs cook time.  This gives me the chance to plate them both up fresh and hot with no reheating needed.  The ribs will be tender and fall off the bone and served on top of the rich creamy risotto.  I even drizzle some of the sauce from the short ribs over the risotto.  The smokey flavor will wow your taste buds.    

The outline of this recipe but with no specific measurements and or details is derived from The Pioneer Woman.