Beef Risotto Food

BEEF RISOTTO

Steps:

• Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
• Add the garlic, and fry for 1 minute.
• Turn up the heat and add the mince, browning it, which should take 5 minutes.
• Lower the heat to medium and stir in the rice.
• Pour in the passata and sprinkle in the oregano.
• Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
• Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you've used up all the stock.
• By this time, the meat should be cooked through. The rice shouldn't be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
• [Optional] Stir in the sugar.
• Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!

GROUND BEEF RISOTTO

Steps:

• In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
• Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
• Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
• Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

BEEF TENDERLOIN WITH CREAMY RISOTTO

Steps:

• Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160ºF), turning after 5 min.
• Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min.
• Serve rice mixture with steaks.

BEEF STROGANOFF RISOTTO

Steps:

• Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
• In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
• Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
• Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
• Should be creamy and RICH!

BEEF AND MUSHROOM RISOTTO

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.