Minced Beef and Wild Mushroom Risotto
Infused with the earthy essence of wild mushrooms and the richness of minced beef, this risotto marries Northern Italian traditions with a modern twist, creating a sumptuous dish that captivates both heart and soul.
Ingredients
Main Ingredients
- 1 cup carnaroli rice - preferred for its creamy texture
200 grams ground beef (minced beef) - opt for grass-fed for deeper flavor
150 grams mushrooms - such as porcini or chanterelles, sliced
1 liter chicken stock (chicken broth or chicken bouillon) - preferably homemade- 1 cup dry white wine - such as a crisp Sauvignon Blanc
1 medium white onion - finely chopped
2 cloves garlic - minced
50 grams Parmesan cheese - freshly grated
2 tablespoons olive oil - extra virgin
1 tablespoon butter - unsalted
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Optional Garnishes
1 bunch parsley - fresh, finely chopped
1 teaspoon truffle oil - for a luxurious finish
Instructions
- Heat the chicken stock in a small saucepan over low heat, keeping it warm without boiling.
- In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and sauté for an additional minute, till fragrant.
- Add minced beef to the skillet, season lightly with salt and pepper, and cook until browned, breaking it into small pieces with a wooden spoon, for roughly 6-8 minutes.
- Stir in the wild mushrooms and cook until tender and any liquid has evaporated, around 5 minutes.
- Add the rice to the skillet, stirring well to coat with the oils and juices, toast for 2 minutes.
- Pour in the white wine and let it simmer, stirring constantly, until it has mostly absorbed.
- Begin adding the warm chicken stock one ladle at a time; keep stirring and allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes.
- Once the rice is al dente and creamy, remove the skillet from heat and stir in the butter and Parmesan cheese until melted and fully incorporated. Adjust seasoning with salt and pepper.
- Let the risotto rest for a few minutes before serving.
Notes
For a variant with reduced dairy, omit the Parmesan and butter, and add nutritional yeast for a cheesy flavor.
Nutrition
Calories: 506kcalCarbohydrates: 49gProtein: 21gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 56mgSodium: 1220mgPotassium: 554mgFiber: 3gSugar: 4gVitamin A: 1402IUVitamin C: 22mgCalcium: 164mgIron: 5mg
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