baby bella beefy risotto

a recipe by
iris mccall
chicago, IL

Fireman Bob recently dedicated a recipe of his to me. His "Kicked up Beef Stock". What better way to honor his delicious gift with a rich, creamy risotto. I hope to do you proud Bob. You can tuck this one back for cooler weather, or be bold and do it now. Bob's delicious stock is labor intensive, but oh so worth it. I know some of us have our own stock on hand in the freezer, waiting to be put to use, so if you're feeling it go for it!!

serves 8
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For baby bella beefy risotto

  • 8 c
    rich beef broth, i strongly recommend "fireman bob's kicked up beef stock
  • 2 1/4 lb
    baby bella mushrooms, thinly sliced
  • 2 c
    aborio rice
  • 2 md
    shallots, minced fine
  • 1 stick
    butter, cubed
  • 1 c
    dry white wine
  • sea salt
  • fresh cracked black pepper
  • 1/2 c
    thin sliced green onions
  • 1 stick
    butter
  • 1/2 c
    fresh grated parmesan cheese

How To Make baby bella beefy risotto

  • 1
    In a saucepan warm stock over low heat.
  • 2
    Warm 2 tbspns of olive oil in a large saucepan over medium high heat. Stir in mushrooms and cook until soft, about 3 mins. Remove mushrooms and liquid and set aside.
  • 3
    Add 1 tablespoon of olive oil to skillet and stir in shallots, cook 1 min. Add rice, stirring to coat with oil, 2 mins.
  • 4
    When rice is pale golden color, pour in wine, stirring constantly til all the wine is absorbed.
  • 5
    Add broth 1/2 cup ar a time. Continue to add wine and stir until all the broth is absorbed and rice is al dente, about 15-20 mins
  • 6
    Remove from heat and stir in mushrooms, liquid, butter, green onions, and parmesan cheese. Season with salt & pepper. Serve immediately.
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