I find really irritating to see recipes for risotto that tell you to put all the ingredients in a pan bring it to a boil put the lid on and just cook it for fifteen minutes. Or put everything in a crokpot and let it cook all day. You can call it some kind of rice dish but that is not risotto.
This afternoon I was trying to figure out what to fix my wife for dinner tonight. Her and my daughter had a meeting to go to tonight and I want something warm and comforting for them on this wet stormy day.
I found a package of ground beef, some turkey stock and some Arborio rice (from Bob’s Red Mill). Add onion, garlic and some white wine and you have a risotto in the making.
This ground beef risotto took a little over an hour to cook.?(Would have taken longer if I had some mushrooms. Toss them with some salt and olive oil. Then roast them in the oven at 350 for fifteen to twenty minutes to bring out more of the flavors of the mushrooms.)
You can’t rush a risotto. It takes time for the rice to release some of its starch and creates that velvety creamy texture.I wish I had taken more pictures of the process. It is really amazing how it goes from just rice cooking to this creamy velvety rich oh so good dish!
1 pound ground beef
1 yellow onion
4 cloves of garlic
2/3 cube of butter
2 Tbsp olive oil
2 cups arborio rice
8 cups stock (I used turkey I made from our thanksgiving turkey leftovers)
3 cups white wine
A slash of Worcestershire sauce
A handful of Italian parsley
1/2 cup parmigiano reggiano
Dice the onion and mince the garlic and parsley. Grate the cheese. Measure the liquids and mix together in a saucepan. Place on the stove over low heat to warm.
Brown the ground beef in a large frying pan over medium heat. Drain the fat. Add the butter and olive oil. Sauté the onion and garlic until translucent. Add the rice and toast it for a few minutes. Add about 1 1/2 cups liquid to the rice. Reduce the heat to to a low simmer. Stirring frequently adding liquid 1/2-3/4 cup at a time only when most of the liquid has been absorbed. Once all the liquid has been added stir in the parsley and the cheese. Serve emediatly with some nice fresh steamed veggies. (Makes 6 servings)It was a hit. Everyone seemed to like it. I thought it was awesome.
Ps: If you are ever in Seattle find “The Pink Door“. The chef there makes the best crab risotto!