I made Suzanne Goin's short ribs last night, which were wonderful as always. I have a bit of meat left, as well as the wonderful sauce. I have some people coming over this weekend and was thinking of making risotto, at which I have become fairly proficient.
When thinking of the type of risotto, I wondered if I might use the beef broth I made for the ribs (I have extra) or even the sauce, and perhaps the meat ground up. Has anyone done a risotto this way? Suggestions or recipes?