Beef Stroganoff Risotto Recipe

Ingredients for Beef Stroganoff Risotto

• Ground Beef
• Salt
• Pepper
• Yellow Onion
• Mushrooms
• Dry Sherry
• Hot Sauce
• Worcestershire Sauce
• Mushroom
• Garlic Powder
• 1 tablespoon olive oil
• 1 1/2 cups Arborio rice
• 6 cups hot beef broth
• 1/4 cup grated Parmesan cheese (plus extra for garnish)
• 1/2 cup sour cream
• 1 tablespoon butter
• Chives

How to Make Beef Stroganoff Risotto

1. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium heat.
2. Add 1 pound of thinly sliced beef sirloin and cook until browned, about 5-7 minutes. Remove beef from pan and set aside.
3. Add 1/2 cup of finely chopped onion and 2 cloves of minced garlic to the pan and sauté until softened, about 3-5 minutes.
4. Stir in 1/2 cup of dry white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
5. Add 1 1/2 cups of Arborio rice and toast for 2-3 minutes, stirring constantly.
6. Gradually add 6 cups of hot beef broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 15-20 minutes.
7. In a separate bowl, whisk together 1/2 cup of sour cream, 2 tablespoons of Dijon mustard, and 1/4 cup of grated Parmesan cheese.
8. Stir the beef back into the risotto along with the sour cream mixture.
9. Continue to stir until the risotto is creamy and the rice is cooked through, about 5 minutes.
10. Season with salt and pepper to taste.
11. Garnish with fresh parsley and extra Parmesan cheese before serving.