Shaved Beef and Mushroom Risotto Recipe

Heat olive oil in a large, deep skillet over medium heat.

Add the shaved beef and cook until browned. Remove from pan and set aside.

In the same pan, add the onion, garlic, and mushrooms. Sauté until browned and softened.

Add the arborio rice to the pan and stir to combine. Cook for 2-3 minutes until just toasted.

Add the white wine and cook until absorbed.

Slowly add the chicken broth, 1 cup at a time, stirring constantly until absorbed before adding more.

Once all the broth has been added, stir in the parmesan cheese and butter until melted and creamy.

Add the reserved beef back into the pan and stir to combine.

Season with salt and pepper to taste.

Serve hot and enjoy!