Beef & Mushroom Risotto
Rich and creamy, this beef and mushroom risotto feels like a fancy and decadent meal and yet it is easy to make for even the most amateur of cooks.
Risotto has a reputation for being hard to make but, in reality, it is incredibly simple to prepare. Just a little bit of time and a lot of love can turn some humble rice into an incredible meal. Risotto is typically made with some form of broth to help give the rice a depth of flavour, but it also adds a lot of nutritional benefit. Although bone broth has become popular and trendy in the last number of years, it is a traditional ingredient that has been around for many, many centuries. Bone broth, of any kind, is a rich source of collagen and minerals which has been shown to reduce inflammation and support gut health. Bone broth is easy to make at home, in fact I have a simple chicken broth recipe on the blog, however, if you don’t have the time it is also becoming increasingly available in stores. I source all of my bone broth (and my meat) from truLOCAL since they offer high-quality products from local farmers that are delivered right to your door.
This beef and mushroom risotto is a naturally gluten-free meal that makes a delicious lunch or dinner.
Beef & Mushroom Risotto
I used beef broth in this Beef & Mushroom Risotto recipe in order to provide a beef flavour, however, if you prefer chicken broth or vegetable broth they would also work equally well.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Mains
- Cuisine: Gluten-Free
- 4 cups mixed mushrooms, sliced
- 2 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup arborio rice
- 4 cups beef broth
- ½ cup fresh parmesan cheese, grated
- Sea salt
- Black Pepper
- Fresh parsley, roughly chopped, to serve
- In a large saucepan on medium, heat half of the butter and olive oil, add mushrooms, season with a pinch of salt, and cook for 4-5 minutes until tender and have reduced in size. Remove the mushrooms from the pan and set aside.
- In the same pan, add the remaining butter and olive oil, add shallots and garlic, and cook on medium heat for 3-4 minutes until shallots are translucent.
- Add rice, stir to combine, and cook for an additional 1 minute.
- Reduce heat to medium-low and add ½ cup of broth. Cook, stirring gently until all of the liquid is absorbed. Add remaining broth in ½ cup batches at a time, stirring until all of the liquid is absorbed, before adding more, until all of the broth has been absorbed and the rice is tender, approximately 30-35 minutes. (Depending on your rice, you may need to add more broth or water. Just continue to add liquid until the rice is well cooked with a rich and creamy texture.)
- Once all of the liquid has been absorbed, return mushrooms to the pan, along with parmesan cheese, and stir to combine.
- Season with salt and pepper to taste. Serve immediately with more parmesan cheese and freshly chopped parsley on top as desired.