Beef and Mushroom Risotto

Beef and Mushroom Risotto
A luxurious yet approachable dish. Sear thinly sliced beef and sauté mushrooms, weaving their rich flavors into Arborio rice cooked to creamy perfection with white wine and beef broth. The marriage of Parmesan cheese and butter imparts a velvety texture, elevating the dish. Each bite is a symphony of tender beef, earthy mushrooms, and the comforting creaminess of the risotto.

Approx times: Prep: 15 min - Cook: 30 min
Ingredients
Serves 4
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups beef broth, kept warm
  • 1 pound beef sirloin, thinly sliced
  • 2 cups sliced mushrooms
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
Directions
  • Slice beef thinly, chop onions, mince garlic, and slice mushrooms.
  • Heat 1 tablespoon of olive oil in a pan over medium-high heat.
  • Sear the sliced beef until browned on both sides. Set aside.
  • In the same pan, add another tablespoon of oil and sauté mushrooms until they release their moisture. Set aside.
  • In a large saucepan, melt 1 tablespoon of butter and sauté chopped onions until translucent. Add garlic and cook until fragrant.
  • Add Arborio rice to the saucepan and stir until the rice is lightly toasted.
  • Pour in the white wine and stir until the liquid is mostly absorbed.
  • Begin adding the warm beef broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue until the rice is creamy and al dente.
  • Stir in the seared beef and sautéed mushrooms.
  • Add Parmesan and remaining butter. Stir until the risotto is creamy and smooth.
  • Season with salt and pepper to taste. Garnish with chopped parsley.