A slow cooked, delicious Italian Beef Risotto. Savory, comforting and deliciously warming for a wonderful Fall or Winter meal.
Why You’ll Love This Recipe
- Simple recipe with easy to source ingredients.
- While it’s a little time consuming, the finished dish is absolutely worth it, hearty, comforting and oh so flavorful.
- It makes a lot and it’s easily doubled or tripled to feed a larger crowd.
Beef Risotto FAQ
A traditional Risotto is a northern Italian rice dish. It is typically cooking arborio rice with a broth until it reaches a creamy consistency, and it doesn’t matter the type of broth. However, many risotto recipes add white wine, butter, onion and Parmigiano-Reggiano cheese. This is one of the most common ways of preparing rice in Italy.
The answer is yes. Any rice will do. It is most common to make it with arborio rice which is known for it’s plump, short- to medium-grains, with a high-starch content, creating the creaminess that Risotto is known for.
I’ve always loved Risotto, but way back didn’t completely understand the difference between a Risotto and any other type of rice dish.
I had been making this dish with regular rice but following all of the other steps.
So 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).
Once I used Arborio rice I couldn’t stop making this dish. Our family already loved it, but the rich creaminess the Arborio rice added was insanely delicious!
Ingredients for Risotto
- Arborio Rice – brand doesn’t matter, but regular rice won’t cut it – it won’t be a risotto at that point. However if all you have is regular rice, you could still use that.
- beef – quality beef is always better, but even the cheaper cuts work great here.
- unsalted butter – if all you have is salted butter that’s fine to substitute, however I would reduce the amount of added salt later.
- onion – fresh is best but if you just want it for flavor, you can substitute with onion powder. Avoid onion salt.
- garlic – same here – fresh is always best, but we do buy minced refrigerated garlic and that works too. You can adjust this to suit your taste.
- herbs – basil, marjoram, oregano, rosemary, thyme or you can just simply use an Italian Herb Seasoning Mix.
- dry white wine – it doesn’t really matter what kind, but I would make sure it’s definitely a dry white wine.
- beef broth – if you want to cut back on the salt, use a sodium free broth. It should still be full of LOADS of flavor, but without the salt.
- Salt & freshly ground pepper – this is to taste, but I do recommend adding a little.
What to Serve with Risotto
While there are lots of different recipes that go well with this Italian Risotto, the following pair beautifully with the rice dish.
- Garlic Butter Spinach and Mushrooms
- Pomegranate Orange Spinach Salad
- Creamy Garlic Green Beans
- Lemon Pepper Butter Parmesan Asparagus
Recipe for Italian Beef Risotto
Italian Beef Risotto
- 2 ½ cups Arborio Rice or any other Risotto rice
- 1 ½ pounds beef we used stew meat
- ¼ cups unsalted butter
- 1 med. onion chopped
- 1 clove garlic minced
- 1 Tablespoons minced basil
- 1 Tablespoons minced marjoram
- 1 Tablespoons minced oregano
- 1 Tablespoons minced rosemary
- 1 Tablespoons minced thyme
- 1 cups dry white wine
- 6 cups beef broth
- Salt & freshly ground pepper
- 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.
- 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.
- As soon as its evaporated, add the pieces of beef, with garlic, all Italian herbs and onions to the skillet. Use a little olive oil to kinda loosen everything and cook it up.
- Add the beef broth. Add the rice. Cover and simmer for about an hour or more. Stir OFTEN!
- When the rice reaches the al dente stage remove it from the stove and sprinkle pepper over the top.
- You can also sprinkle Parmesan cheese in too, but its not necessary. It’s delicious either way! Serve immediately.