Red Wine Risotto with Braised Beef and Mushrooms
By Diane UngerPublished on October 25, 2012
Time
55 minutes
Yield
Serves 4
Ingredients
6 tablespoons unsalted butter 1 large onion, chopped fineSalt and pepper 2 garlic cloves, minced2 cups Arborio rice 1 cup dry red wine 5 cups low-sodium chicken broth 1 ¾ cups water 1 cup leftover mushroom and onion garnish from Burgundy Pot Roast4 ounces Parmesan cheese, grated (2 cups), plus extra for serving¼ cup minced fresh parsley
Before You Begin
For looser risotto, stir in an extra ¼ cup of water before serving.
Instructions
- Melt 4 tablespoons butter in Dutch oven over medium heat. Add onion and ¾ teaspoon salt and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice and cook, stirring, until grains are translucent around edges, about 3 minutes.
- Add wine and cook, stirring constantly, until fully absorbed, about 3 minutes. Stir in broth, pot roast, 1 cup water, and mushroom and onion garnish and bring to simmer. Reduce heat to medium-low, cover, and cook until most liquid has been absorbed and rice is al dente, 13 to 16 minutes, stirring twice during cooking.
- Add remaining ¾ cup water and stir until creamy, about 3 minutes. Off heat, stir in Parmesan and remaining 2 tablespoons butter. Cover and let sit for 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
Time
55 minutesYield
Serves 4Ingredients
6 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
2 garlic cloves, minced
2 cups Arborio rice
1 cup dry red wine
5 cups low-sodium chicken broth
1 ¾ cups water
1 cup leftover mushroom and onion garnish from Burgundy Pot Roast
4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
¼ cup minced fresh parsley
Ingredients
6 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
2 garlic cloves, minced
2 cups Arborio rice
1 cup dry red wine
5 cups low-sodium chicken broth
1 ¾ cups water
1 cup leftover mushroom and onion garnish from Burgundy Pot Roast
4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
¼ cup minced fresh parsley
Ingredients
6 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
2 garlic cloves, minced
2 cups Arborio rice
1 cup dry red wine
5 cups low-sodium chicken broth
1 ¾ cups water
1 cup leftover mushroom and onion garnish from Burgundy Pot Roast
4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
¼ cup minced fresh parsley
Why This Recipe Works
We use leftovers from our boeuf bourguignon–inspired pot roast to create a hearty second-day meal. With only about 10 minutes of active stirring, this risotto requires less labor than most.
Before You Begin
For looser risotto, stir in an extra ¼ cup of water before serving.
Instructions
- Melt 4 tablespoons butter in Dutch oven over medium heat. Add onion and ¾ teaspoon salt and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice and cook, stirring, until grains are translucent around edges, about 3 minutes.
- Add wine and cook, stirring constantly, until fully absorbed, about 3 minutes. Stir in broth, pot roast, 1 cup water, and mushroom and onion garnish and bring to simmer. Reduce heat to medium-low, cover, and cook until most liquid has been absorbed and rice is al dente, 13 to 16 minutes, stirring twice during cooking.
- Add remaining ¾ cup water and stir until creamy, about 3 minutes. Off heat, stir in Parmesan and remaining 2 tablespoons butter. Cover and let sit for 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
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