Name: Red Wine Risotto with Braised Beef and Mushrooms
Total time: 55 min
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; 2 cups leftover Burgundy Pot Roast, chopped; 1 3/4 cups water; 1 cup leftover mushroom and onion garnish from Burgundy Pot Roast; 4 ounces Parmesan cheese, grated (2 cups), plus extra for serving; 1/4 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.