Riso Fine Work
Creamy Garlic Lemon Risotto with Ground Beef and Sautéed Mushrooms
50 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This Italian-inspired risotto is proof that rice can be the star of dinner, not just a sidekick. You'll master the art of stirring to creamy perfection while building layers of flavor with garlic, lemon, and a finishing splash of wine.
Ingredients
Yield
4
Instructions
- 01In a large skillet or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the sliced mushrooms and sauté until golden brown and their moisture has evaporated, about 6 minutes. Transfer mushrooms to a plate.
- 02Add the ground beef to the same pan and cook, breaking it into small crumbles, until browned and just cooked through, about 5 minutes. Drain excess fat if needed. Season with 1/4 teaspoon salt and a pinch of pepper. Transfer beef to the plate with mushrooms.
- 03Reduce heat to medium. Add another tablespoon of butter to the pan, then add the onion and a pinch of salt. Cook until softened and translucent, about 3 minutes.
- 04Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
- 05Stir in the rice and toast it in the butter and aromatics for 2 minutes, until the edges become translucent.
- 06Pour in 1/2 cup white wine and stir, scraping up any browned bits from the bottom of the pan. Cook until nearly all the wine is absorbed.
- 07Reduce heat to medium-low. Add the chicken broth about 1/2 cup at a time, stirring gently and letting most of the liquid absorb before each addition. Continue this process until the rice is creamy and al dente, about 18-22 minutes.
- 08Stir in the lemon zest and juice, remaining 2 tablespoons butter, browned beef, and sautéed mushrooms. Add another 2 tablespoons white wine and cook for 1-2 more minutes to warm through.
- 09Taste and adjust seasoning with remaining salt and pepper.
- 10Serve hot, garnished with parsley and extra lemon zest if desired.
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