Description
Creamy Arborio risotto studded with wild mushrooms, finished with tender slices of beef—rich, earthy, and elegant restaurant‑style bowls.
Ingredients
Scale
- 8 oz wild mixed mushrooms (porcini, shiitake, cremini), sliced
- 1 small shallot or onion, finely diced
- 1 clove garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil, divided
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional but recommended)
- 4–5 cups hot beef broth (keep warm)
- ½ lb beef (tenderloin, sirloin, or steak strips), thinly sliced
- ½ cup grated Parmesan (or Asiago)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Instructions
- In a heavy saucepan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced mushrooms and sauté until golden and their liquid has evaporated. Remove and set aside. :contentReference[oaicite:1]{index=1}
- In the same pan, add remaining butter and oil. Sauté shallot (or onion) and garlic until translucent. :contentReference[oaicite:2]{index=2}
- Add the Arborio rice and toast for ~2 minutes, stirring to coat grains. :contentReference[oaicite:3]{index=3}
- Pour in white wine and stir until absorbed (if using). :contentReference[oaicite:4]{index=4}
- Begin ladling in the hot beef broth, one ladle at a time, stirring frequently until liquid is absorbed before adding more. Continue until rice is tender with a creamy texture (al dente), about 16–18 minutes. :contentReference[oaicite:5]{index=5}
- Stir the sautéed mushrooms back into the risotto along with grated Parmesan. Season with salt and pepper. :contentReference[oaicite:6]{index=6}
- Separately, in a skillet, sear the beef slices in a bit of oil until browned and cooked to your liking.
- Divide risotto into bowls, top with seared beef, and garnish with fresh parsley or chives.
Notes
- Using both butter and olive oil helps enrich the risotto without burning. :contentReference[oaicite:7]{index=7}
- Keep the broth hot to maintain cooking temperature and speed up absorption. :contentReference[oaicite:8]{index=8}
- Risotto is best served immediately; leftovers thicken—reheat gently with extra broth if needed. :contentReference[oaicite:9]{index=9}
- For deeper mushroom flavor, soak dried wild mushrooms and use both the soaked mushrooms and the liquid (strained) as part of the broth. :contentReference[oaicite:10]{index=10}
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish, Bowl Meal
- Method: Sautéing, stovetop risotto, pan‑searing
- Cuisine: Italian‑inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ≈600 kcal
- Sugar: ≈2 g
- Sodium: ≈800 mg
- Fat: ≈20 g
- Saturated Fat: ≈8 g
- Trans Fat: 0 g
- Carbohydrates: ≈70 g
- Fiber: ≈2–3 g
- Protein: ≈25 g
- Cholesterol: ≈50 mg
Keywords: mushroom risotto with beef, wild mushroom beef bowl, creamy risotto bowl, Italian comfort meal