Beef & Mushroom Risotto

Mushroom & Beef Risotto

Author: Stephanie Kay

This beef risotto recipe calls for a mixture of mushrooms, however, you can easily use whatever you have on hand, as simple button mushrooms work very well.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Italian
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  1. 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.
  2. 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.
  3. Add rice, stir to combine, and cook for an additional 1 minute.
  4. 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.)
  5. Once all of the liquid has been absorbed, return mushrooms to the pan, along with parmesan cheese, and stir to combine.
  6. Season with salt and pepper to taste. Serve immediately with more parmesan cheese and freshly chopped parsley on top as desired.


Keywords: beef stock, wild, healthy, creamy, easy, best