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
RISOTTO ALLA MILANESE RECIPE | ALLRECIPES
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Provided by Manuela
Categories Main Dishes Rice Risotto Recipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Nutrition Facts : Calories 834 calories, CarbohydrateContent 90.3 g, CholesterolContent 94 mg, FatContent 35.4 g, FiberContent 2.3 g, ProteinContent 27.7 g, SaturatedFatContent 21.6 g, SodiumContent 710.8 mg, SugarContent 6.3 g
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BARLEY RISOTTO WITH MUSHROOMS AND TENDERLOIN OF BEEF - RECIPES
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Total Time 0S
Category dinner, lunch, main dish
Cuisine Italian
- To make risotto: In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil. Then reduce heat to maintain a simmer. In a medium skillet over medium heat, toast 1/2 cup barley, stirring constantly, until golden brown and fragrant, about 5 minutes. Set aside. In a medium saucepan over medium heat, heat oil. Add onion and garlic; cook, stirring, until onion softens, about 2 minutes. Add mushrooms and cook 2 minutes. Stir in toasted barley, remaining 1/2 cup barley, and bay leaf. Add about 1/2 cup simmering broth to barley, stirring until liquid has been absorbed. Continue cooking, adding broth 1/2 cup at a time and stirring, until all liquid has been absorbed and barley is tender, 30 to 35 minutes. Stir in thyme, oregano, pepper, and cheese. Remove bay leaf. To make wine reduction: In a small saucepan over medium-high heat, bring wine and corn syrup to a boil until reduced to a syrupy consistency, about 20 minutes. Set aside. To make tenderloin: Sprinkle filets with herbs, salt, and pepper. In a large nonstick skillet over medium-high heat, heat oil. Add filets and cook until browned, about 3 minutes on both sides for medium-rare or until desired doneness. To serve: Press 1/2 cup risotto into a 4-ounce ramekin or custard cup and unmold in center of plate. Repeat to make 3 more molds. Slice each filet horizontally into 4 round medallions. Arrange 1/2 cup steamed vegetables on each plate. Lean beef slices against risotto. Drizzle 1 tablespoon wine reduction over beef, risotto, and vegetables.
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