Vegetable

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

This simple, homey braised red cabbage recipe is the perfect accompaniment to a chilly-weather braise.