Beef and Mushroom Risotto

A creamy, earthy risotto featuring tender bites of beef and savory mushrooms, slowly cooked with Arborio rice and Parmesan cheese for a deeply satisfying and comforting meal. Paired with a simple green salad.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $6.45/serving

Dietary

• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound stew beef (cut into 1/2-inch pieces)
• 1 yellow onion (small, finely chopped)
• 8 ounce cremini mushrooms (sliced)
• 2 clove garlic (minced)
• 1.5 cup Arborio rice
• 0.5 cup dry white wine
• 6 cup beef broth (warmed)
• 0.5 cup grated Parmesan cheese
• 2 tablespoon butter (unsalted)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 4 cup mixed greens
• 0.25 cup balsamic vinaigrette

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the stew beef with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add beef to the pot and sear on all sides until browned, about 5-7 minutes. Remove beef and set aside.
2. Reduce heat to medium. Add the finely chopped yellow onion to the pot and cook until softened, about 5 minutes. Add the sliced cremini mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.
4. Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
5. Begin adding the warmed beef broth, 1 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process should take about 20-25 minutes. After the first 2 cups of broth, return the seared beef to the pot.
6. Continue adding broth and stirring until the rice is creamy and al dente (cooked through but still firm to the bite). You may not need all 6 cups of broth. Stir in the grated Parmesan cheese, butter, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Remove from heat, cover, and let stand for 2 minutes. While the risotto rests, prepare the salad by tossing mixed greens with balsamic vinaigrette.
8. Serve immediately with extra grated Parmesan cheese on the side and a green salad.

Notes

Stirring the risotto frequently helps release the starch from the rice, creating a wonderfully creamy texture. Ensure the beef broth is warm when adding it to the risotto; cold broth will lower the temperature and slow the cooking process.

Nutrition (per serving)

• Calories: 780
• Protein: 51.2 g
• Carbohydrates: 65.5 g
• Fat: 33.1 g
• Fiber: 5.8 g
• Sodium: 1500 mg
• Saturated Fat: 17.5 g
• Sugar: 5.3 g
• Cholesterol: 135 mg