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TIM ANDRIOLA
Timō | Sunny Isles, FL
Tim Andriola is a veteran of top restaurants like Chef Allen’s,
Charlie Trotter’s, and Chez Panisse. When it came time
to open his own restaurant, he looked no further than his
own back yard in Sunny Isles. While Timō may be slightly
off the beaten path, Andriola’s cooking draws a packed
house seven nights a week. The menu reflects his love for
the flavors, textures and accents of Italy and the Mediterranean.
While Andriola is serious about his cooking, he’s also
serious about having a sense of humor in the kitchen.
Marrow Risotto with Braised Short Ribs
Chef Tim Andriola of Timō- Sunny Isles, FL
Adapted by StarChefs
Yield: 2 Servings
Ingredients:
Short ribs:
- 2 (8-ounce) boneless short ribs
- Salt and pepper
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 large white onion, chopped
- 6 cups red wine
- 4 plum tomatoes
- ¼ Tablespoon black peppercorns
- 2 fresh bay leaves
- ½ teaspoon thyme
- 4 cups prepared veal stock
- Dark poultry stock, as needed to cover
Marrow butter:
- 2 quarts milk, warmed to 140Fº
- 12 center cut veal bones, cut to 2-inch lengths
- 1 pound butter, softened
- Salt to taste
Risotto:
- 2 ounces clarified butter
- 2 ounces shallot, minced
- 1 cup Arborio rice
- 2-3 cups chicken broth
- 2-3 Tablespoons grated Parmesan cheese
- 2-3 Tablespoons marrow butter
- Salt to taste
Method:
For short ribs:
Preheat oven to 350ºF. Season short ribs with salt and
pepper, and sear on medium-high heat until golden brown in a
sauté pan. Remove ribs, and in the same pan, brown carrots,
celery and onion. Deglaze pan with red wine. Add tomatoes, peppercorns,
bay leaves, thyme, and veal stock. Return short ribs to liquid,
adding dark poultry stock as needed to cover the meat. Bring
liquid to a simmer and then place pan in oven for approximately
1½ hours, or until ribs are very tender to the touch.
Remove ribs from liquid, keeping them warm until ready to serve.
Strain liquid through a fine mesh sieve, and reduce it to a
sauce-like consistency in a saucepan.
For marrow butter:
Soak veal bones for 20 minutes in warm milk (140Fº).
Pierce out marrow with long skewer or other thin long object.
Place marrow in food processor with butter and a pinch of
salt. Puree until smooth. Use plastic wrap to roll marrow
butter into 1½-inch diameter logs. Refrigerate.
For risotto:
Melt clarified butter in a medium pot, and lightly sweat shalllots.
Add rice to the pot. Pour in a scant cup of chicken broth
at a time, stirring constantly until liquid is absorbed before
adding more broth. When the last addition of broth is almost
absorbed and rice is cooked to al dente, add Parmesan and
2-3 Tablespoons marrow butter. Season to taste with salt and
pepper.
To serve:
Divide risotto on two warm plates. Place short ribs on top
of each risotto pile. Drizzle sauce over ribs and serve immediately.
Interview
Cont'd
JJ: What is your most
memorable food memory?
TA: My first time making
family meal at the restaurant in Italy, I grabbed a little
of everything. I cooked everything properly, but I used so
many ingredients compared to their simplistic cooking. They
made fun of me and called it pasta Americana. This really
shaped my career, learning the value of simplicity.
JJ: What are your favorite
cookbooks?
TA: Michael
Chiarello's Casual Cooking and Mario
Batali’s Babbo Cookbook.
JJ: Where do you see
yourself in 5 years? In 10 years?
TA: Continuing on the
same path with my partner towards opening more restaurants
with different concepts. We are looking for another location
now.
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