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Mushroom Risotto with Beef

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 cheese, this risotto delivers restaurant-quality flavor in a satisfying one-pan meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

  • 1 1/2 cups Arborio rice
  • 1 lb beef sirloin, steak, or stew beef, cut into bite-sized pieces
  • 8 oz mushrooms, sliced
  • 5 cups beef broth
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp butter, divided
  • 1 tbsp olive oil
  • 1/2 cup dry white wine (optional)
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme (optional)

Instructions

  1. Warm the beef broth in a saucepan over low heat and keep it hot throughout the cooking process.
  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. In the same pan, add 1 tablespoon butter, the onion, and mushrooms. 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 1–2 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 18–20 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 cremini, shiitake, or portobello mushrooms for deeper flavor.
  • Replace the wine with additional beef broth if preferred.
  • Add spinach or peas during the final few minutes of cooking for extra vegetables.
  • Risotto is best served fresh but can be refrigerated for up to 3 days.
  • Reheat gently with a splash of broth to restore its creamy texture.
  • Author: info.adalinerecipes@gmail.com
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

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

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