Well, my guests really love the risotto and never make it (they're my parents, they fear risotto) but it's a traditional side with ossobuco which is actually similar to the way I cook the short ribs* so I think somewhere, it'll work. But now that I'm thinking that, I'm considering making a gremolata with it, too, which is also traditional and kind of bright tasting. Maybe drop the rosemary sprig and that might bring it together better.
I like the frisee salad idea and the fennel salad idea above....
*Actually they're pretty bonkers for both short ribs and the risotto.
Any recommendations for a side dish or accompaniments? The risotto and short ribs are pretty rich so I'm looking for something that might balance that with a lighter vegetable dish, but still robust enough that it won't seem like an afterthought.
The short ribs are braised in red wine and beef stock with a rosemary sprig, then finished with a run under the broiler covered by some kind of sweet/salty glaze I haven't figured out yet. The risotto contains marrow and saffron and wine.
Anyone have any ideas?