How To Make Shaved Beef and Mushroom Risotto
Creamy risotto with tender shaved beef and earthy mushrooms.
Serves:
Ingredients
- 1 lb shaved beef
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1 cup white wine
- 4 cups chicken broth
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
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Heat olive oil in a large, deep skillet over medium heat.
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Add the shaved beef and cook until browned. Remove from pan and set aside.
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In the same pan, add the onion, garlic, and mushrooms. Sauté until browned and softened.
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Add the arborio rice to the pan and stir to combine. Cook for 2-3 minutes until just toasted.
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Add the white wine and cook until absorbed.
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Slowly add the chicken broth, 1 cup at a time, stirring constantly until absorbed before adding more.
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Once all the broth has been added, stir in the parmesan cheese and butter until melted and creamy.
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Add the reserved beef back into the pan and stir to combine.
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Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 599kcal
- Total Fat : 25g
- Saturated Fat : 9g
- Cholesterol : 86mg
- Sodium : 1177mg
- Total Carbohydrates : 51g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 34g
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