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Italian Beef Risotto

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A slow cooked, delicious Italian Beef Risotto. Savory, comforting and deliciously warming for a wonderful Fall or Winter meal. 

There aren’t a ton of food items that start with I, just sayin’.

We first settled on Ice Cream.

Then I decided I wanted to use the two ice cream recipes for different posts in May and June (for Summer) and then we made the decision that we could do Icing – but I already have done so many different cupcakes lately that I was stuck.

Italian Beef Risotto Recipe

And then it hit me, Italian. I love Italian.

My entire family loves Italian. Then it was … let’s figure out what to make. Now I realize, before hand that this dish isn’t actually completely Italian. 

However, I make a mean Italian Beef Risotto, which until about a year ago or so, I had no idea was even a Risotto.  I just used the wrong rice (I do this a lot actually, discover that I’m making something with a real name plus an ingredient, or minus an ingredient – haha).

I was basically just slow cooking rice for a really long time until it got thick and voila. I guess I made Risotto. 

But I switched to Arborio rice and it made a huge difference. Plus, now I had a real Risotto. 

A delicious Italian Beef Risotto! Yum!

It’s one of our favorite winter comfort meals. It’s so easy, just takes a little while. But that’s Risotto. Time is what you need, comfort is what you gain.

Italian Beef Risotto Recipe

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Italian Beef Risotto Recipe

Recipe for Italian Beef Risotto

Italian Beef Risotto

Italian Beef Risotto

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This Italian Beef Risotto is one of our go-to recipes when we are looking for comfort food. Hearty, flavorful and slow cooked to perfection.


  • 2 ½ cups Arborio Rice, or any other Risotto rice
  • 1 ½ lbs. beef, we used stew meat
  • ¼ c. unsalted butter
  • 1 med. onion, chopped
  • 1 clove garlic, minced
  • 1 Tbs. minced basil
  • 1 Tbs. minced marjoram
  • 1 Tbs. minced oregano
  • 1 Tbs minced rosemary
  • 1 Tbs. minced thyme
  • 1 c. dry white wine
  • 6 c. beef broth
  • Salt & freshly ground pepper


  1. Season your meat, cut it up and then brown slowly over medium heat in a large skilket. Once browned, remove the meat from the skillet and set aside.
  2. In that skillet, melt the butter and add the chopped onion. When it turns a golden color, add the wine to the skillet and allow it to cook until it evaporates.
  3. As soon as its evaporated, add the pieces of beef, with olive oil, garlic, all Italian herbs and onions to the skillet.
  4. Add the beef broth. Add the rice. Cover and simmer for about an hour or more. Stir OFTEN!
  5. When the rice reaches the al dente stage remove it from the stove and sprinkle pepper over the top.
  6. You can also sprinkle Parmesan cheese in too, but its not necessary. It's delicious either way! Serve immediately.

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Sunday 28th of March 2021

Hey there. Trying this recipe. At step 3 it says add olive oil but no where does it say how much.

Nicole Cook

Friday 23rd of April 2021

Hi Marlene, that recipe is an older recipe on my site and I should probably rewrite those instructions to be a little more clear. The olive oil is only for sauteeing the ingredients, and so it would be your choice of how little or how much you would use. Usually when sauteeing something, depending how large the pan is, I go with a tablespoon or two of olive oil. Add more if desired, or less if you'd prefer. The goal is to lightly coat the ingredients with the olive oil. I have added editing those instructions to be clearer to my to-do list. I appreciate you bringing this to my attention.


Friday 7th of February 2020

in the ingredients what is 1c of wine and 6c beef broth what does the c stand for as measurement

Maliyah Touron

Saturday 13th of June 2020

The c means cups.


Tuesday 29th of October 2019

Hello, i would like to know how much broth I put in with the meat and how much I save for the rice. Thank you!

Nicole Cook

Thursday 31st of October 2019

Check the recipe again and see if it is easier to follow now. I have made this dish dozens of times since posting this recipe and have tweaked the recipe to reflect what we do now, instead of the original way. If you have any more questions, please just ask!

mary geyer

Wednesday 13th of February 2019

Did you use fresh or dried herbs ?

Nicole Cook

Monday 18th of February 2019

I've used both Mary. And both work equally well. You can adjust the amount according to your own taste. I tend to use dried herbs more frequently simply because I always have them on hand, but of course I prefer fresh when available. Enjoy!

Chung-Ah | Damn Delicious

Thursday 12th of April 2012

Yum - risotto is one of my all-time favorite dishes. And I'm loving all the flavors in here!


Thursday 9th of January 2020

Hiya, Just trying out your recipe! I've tweaked it a little, sorry, lol. I had some cooked lean roasting beef left over from Christmas which I had frozen, so I'm using that cut up, also I have a couple of plum tomatoes that need using so I've seasoned them with black pepper and I'm throwing them in at the end just before its ready. Can I also mention one thing? (Not so bad for me as I've made a few risotto's) but in the instructions, as far as I can see it doesn't mention when to add the arborio rice.

Nicole Humphrey Cook

Thursday 12th of April 2012

Mine too! Thank you!

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