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Mushroom Risotto with Beef

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Mushroom Risotto with Beef is a rich and comforting dish featuring tender beef, earthy mushrooms, and creamy Arborio rice. Slow-cooked with savory broth and finished with Parmesan, it delivers restaurant-quality flavor at home.

Ingredients

  • 1 1/2 cups Arborio rice
  • 1 pound beef sirloin, steak, or stew beef, cut into bite-sized pieces
  • 8 ounces mushrooms, sliced
  • 5 cups beef broth, warmed
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Warm the beef broth in a saucepan over low heat and keep it hot throughout cooking.
  2. Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat.
  3. Add the beef and cook until browned on all sides. Remove from the pan and set aside.
  4. Add 1 tablespoon butter, onions, and mushrooms to the same pan. Cook until softened and lightly browned.
  5. Stir in the garlic and cook for about 30 seconds until fragrant.
  6. Add the Arborio rice and stir for 1 to 2 minutes to lightly toast the grains.
  7. Pour in the white wine, if using, and cook until mostly absorbed.
  8. Add a ladle of warm beef broth and stir frequently until absorbed.
  9. Continue adding broth one ladle at a time, stirring often and allowing each addition to absorb before adding more.
  10. After 18 to 20 minutes, when the rice is nearly tender, return the cooked beef to the pan.
  11. Continue cooking until the rice is creamy and fully cooked.
  12. Stir in the Parmesan cheese and remaining tablespoon of butter.
  13. Season with salt and black pepper to taste.
  14. Garnish with fresh parsley and thyme before serving.

Notes

  • Use wild mushrooms for a deeper, more complex flavor.
  • Replace the wine with additional beef broth if preferred.
  • Add spinach, peas, or asparagus during the final minutes of cooking for extra vegetables.
  • For extra richness, stir in a splash of heavy cream before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of broth or water to restore the creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-risotto-with-beef/