Beef And Mushroom Risotto Recipes

GROUND BEEF RISOTTO

Steps:

• In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
• Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
• Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
• Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

RIB-EYE STEAK AND MUSHROOM RISOTTO

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.

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

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.

BEEF AND MUSHROOM RISOTTO

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.