Best Beef And Mushroom Risotto Recipes

Beef and Mushroom Risotto image

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) 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.