Description
Rich, creamy, and packed with savory beef flavor, this Italian Beef Risotto is a comforting classic. Arborio rice, tender beef, and Parmesan cheese combine for a soul-warming dish perfect for cozy nights.
Ingredients
- Olive Oil: 2 tablespoons
- Beef Strips or Stew Meat: 1 pound, cut into bite-sized pieces
- Onion: 1 medium, finely diced
- Garlic: 3 cloves, minced
- Arborio Rice: 1 ½ cups
- Beef Broth: 5 cups, warmed
- Dry Italian Herbs: 1 teaspoon
- Salt and Black Pepper: To taste
- Parmesan Cheese: ½ cup, grated
- Unsalted Butter: 2 tablespoons
- Fresh Parsley: 2 tablespoons, chopped
- Balsamic Vinegar (optional): 1 teaspoon
Instructions
- Preheat Your Equipment: Heat a large sauté pan or Dutch oven over medium-high heat.
- Combine Ingredients: Add olive oil, then sear beef pieces until browned on all sides. Remove and set aside.
- Prepare Your Cooking Vessel: In the same pan, reduce heat to medium. Add onions and garlic, cooking until soft and translucent, about 5 minutes.
- Assemble the Dish: Stir in the Arborio rice and cook for 1–2 minutes until slightly toasted. Add herbs, salt, and pepper.
- Cook to Perfection: Begin adding warm broth one ladle at a time, stirring after each addition until absorbed. Continue this process for 20–25 minutes. Halfway through, return the seared beef to the pot.
- Finishing Touches: Once rice is al dente and creamy, remove from heat. Stir in butter and Parmesan. Let rest 2 minutes.
- Serve and Enjoy: Spoon into warm bowls, top with fresh parsley, and drizzle with balsamic if using.
Notes
- Use warm broth for smoother absorption.
- Add mushrooms or herbs for a flavor twist.
- Don’t overcook the beef—sear quickly and finish in the risotto.