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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book! Ingredients:
1 lb good ground beef (not too lean) |
1/2 teaspoon salt |
1 teaspoon pepper |
1 yellow onion, diced |
1 1/2 lbs mushrooms, fresh sliced into big chunks |
1/4 cup very dry sherry |
3 dashes hot sauce (i use pick-a-peppa or tabasco) |
3 -4 dashes worcestershire sauce |
1/4 teaspoon garlic powder |
1 tablespoon olive oil |
1 1/2 cups arborio rice |
4 cups beef broth (homemade, or enrich standard beef broth with knorr beef concentrate) |
3/4 cup parmesan cheese, grated |
1/2 cup sour cream |
2 tablespoons butter |
1 tablespoon chives, chopped |
Directions:
1. Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
2. In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
3. Add rice and stir well. Add broth 3/4 cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
4. Add mushrooms, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
5. Should be creamy and RICH!
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