Creamy Italian Beef Risotto
A rich and creamy risotto dish featuring tender beef and a blend of Italian flavors.
Ingredients
- ●1 pound BeefSlice the beef into thin strips
- ●1 cup Unctuous Italian RisottoArborio or Carnaroli works well
- ●1 cup White WineDry white wine adds depth of flavor
- ●4 cups Beef BrothLow-sodium broth for a rich flavor
- ●1 cup Parmesan CheeseFreshly shredded for optimal flavor
- ●1/4 cup Fresh ParsleyChopped for garnish
- ●2 tablespoons Olive OilFor sautéing the beef
- ●2 cloves GarlicMinced for added depth
- ● Salt and PepperTo taste
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- 2
Reduce heat to medium and add the garlic to the skillet. Cook for 1 minute, until fragrant.
- 3
Add the white wine to the skillet, scraping up any browned bits from the bottom. Cook until the wine is almost completely reduced, about 2-3 minutes.
- 4
Add the beef broth to the skillet, 1 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Bring the mixture to a simmer.
- 5
Add the risotto to the skillet, stirring to combine. Cook for 20-25 minutes, or until the risotto is creamy and cooked through.
- 6
Stir in the Parmesan cheese until melted and well combined.
- 7
Return the beef to the skillet and cook until heated through.
- 8
Season with salt and pepper to taste.
- 9
Serve the risotto hot, garnished with chopped parsley.
- 10
Optional: Add a sprinkle of additional Parmesan cheese on top.