Beef And Mushroom Risotto Recipes

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BEEF AND MUSHROOM RISOTTO



Beef and Mushroom Risotto image

Make and share this Beef and Mushroom Risotto recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 (5 1/2 ounce) package risotto mix with garden vegetables
1 1/2 cups sliced mushrooms
1 cup chopped red bell pepper
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Prepare risotto mix according to package directions.
  • Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
  • Pour off drippings.
  • Season with salt and pepper.
  • Stir risotto into beef mixture.
  • Sprinkle with cheese and basil.

Nutrition Facts : Calories 228.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 75.9, Sodium 406.1, Carbohydrate 3.8, Fiber 1.1, Sugar 2, Protein 24.9

BEEF TENDER TIP AND WILD MUSHROOM RISOTTO RECIPE - (4/5)



Beef Tender Tip and Wild Mushroom Risotto Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 14

10 to 12 oz beef tenderloin cut into strips
4 tablespoons extra virgin olive oil
2 shallots minced
4 tablespoons roasted garlic puree
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
1 1/2 cups carnaroli or Arborio rice
1 cup sherry or white wine
3 cups mixed wild mushrooms of choice (chanterelles, portabello, shitake, oyster, or porcini)
8 cups hot beef broth (low sodium is best)
1/4 cup demi glace (optional)
1/2 cup parmesan cheese
1/4 cup chopped chives

Steps:

  • Heat a deep sided, stainless steel braising pan or stockpot to make your risotto. Using 2 tablespoons of the olive oil, sear the beef tender pieces until slightly brown but not fully cooked, about 2 minutes. Remove the beef and place on a plate to cool. Add the remaining oil, butter, shallots, and garlic puree to the pan and cook for 3 minutes over medium heat. Add the rice and cook until the rice kernels are translucent, about 3 minutes. Deglaze with sherry or white wine. Add the mushrooms and put the lid on the pot for 3 minutes. This will reduce the volume of the mushrooms in the pot as the water is released. In a separate pot heat the beef stock to boiling. Add the stock one ladle at a time to the rice, stirring continuously. The rice will take about 15 to 18 minutes to cook over medium heat. The rice should be "el dente" or cooked but still firm to the tooth. When the rice is just completed, add the demi glace, beef pieces, and cheese. Stir well and allow to rest for 5 minutes off any direct heat. Serve immediately and garnish with a little extra cheese and chopped chives.

MUSHROOM RISOTTO



Mushroom Risotto image

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Provided by SAF

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 ½ cups sliced fresh mushrooms
1 cup whole milk
¼ cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  • Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  • When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g

RIB-EYE STEAK AND MUSHROOM RISOTTO



Rib-Eye Steak and Mushroom Risotto image

Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.

Provided by Culinary Envy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h59m

Yield 6

Number Of Ingredients 15

salt and ground black pepper to taste
2 (8 ounce) boneless rib-eye steaks
1 tablespoon canola oil
3 tablespoons olive oil, divided
1 (16 ounce) package white mushrooms, thinly sliced
1 (16 ounce) package cremini mushrooms, thinly sliced
3 shallots, diced
3 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine
6 cups low-sodium chicken broth, divided
¼ cup butter
2 tablespoons finely chopped fresh chives
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
  • Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
  • Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
  • Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
  • Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
  • Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
  • Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
  • Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g

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