Risotto Beef-lissimo
Creamy Arborio Rice with Sautéed Beef, Tomatoes, and Caramelized Onions
55 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto may sound intimidating, but it's basically rice's version of trust falls, constant attention and a bit of stirring go a long way. Tonight you'll master classic Italian risotto technique and coax deep flavor from caramelized onions, all while giving beef and tomatoes a creamy, dreamy Italian upgrade.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add sliced onions and cook, stirring frequently, until deeply caramelized and golden, about 25 minutes.
- 02Once the onions are caramelized, transfer them to a bowl and set aside.
- 03Increase heat to medium-high and add the remaining 1 tablespoon olive oil to the pot. Add beef cubes, season with 1 teaspoon salt and all the black pepper, and sear until well browned on all sides, about 4 minutes. Remove beef to a plate.
- 04Lower heat to medium. Add garlic to the pot and sauté just until fragrant, about 30 seconds. Stir in the Arborio rice and cook, stirring often, until edges turn translucent, about 2 minutes.
- 05Pour in the white wine, scraping up any browned bits from the bottom of the pot, and stir until the wine is almost fully absorbed.
- 06Add 1 cup of warm beef broth, stirring frequently until liquid is mostly absorbed. Continue adding broth 1 cup at a time, stirring and letting each addition absorb before the next, until rice is creamy and al dente, about 20 minutes.
- 07Stir in diced tomatoes and reserved beef along with any accumulated juices. Cook for 4-5 minutes, just until beef is heated through and tomatoes soften slightly.
- 08Remove the pot from heat. Fold in caramelized onions, butter, Parmesan, and remaining 1/2 teaspoon salt. Stir gently to combine.
- 09Taste and adjust seasoning with more salt or pepper if needed. Spoon risotto into bowls and top with fresh basil just before serving.
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