GROUND BEEF RISOTTO RECIPE - BETTYCROCKER.COM
Rice is twice as nice in this recipe—it’s a side and main dish in one!
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 35 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
- Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
- Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
- Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.
Nutrition Facts : Calories 460 , CarbohydrateContent 44 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1140 mg, SugarContent 2 g, TransFatContent 1 g
RIB-EYE STEAK AND MUSHROOM RISOTTO RECIPE | ALLRECIPES
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Provided by Culinary Envy
Categories Main Dishes Rice Risotto Recipes
Total Time 2 hours 59 minutes
Prep Time 15 minutes
Cook Time 2 hours 34 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
- Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
- Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
- Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
- Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
- Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
- Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
- Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
Nutrition Facts : Calories 549.3 calories, CarbohydrateContent 56.8 g, CholesterolContent 51.4 mg, FatContent 24.5 g, FiberContent 3.3 g, ProteinContent 21.8 g, SaturatedFatContent 9.3 g, SodiumContent 304.6 mg, SugarContent 3.1 g
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RIB-EYE STEAK AND MUSHROOM RISOTTO RECIPE | ALLRECIPES
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Total Time 2 hours 59 minutes
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Calories 549.3 calories per serving
- Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
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