Ground Beef Risotto Recipes

Steps:

• Add the chicken stock to a pot, season well with salt and pepper and heat until hot. Keep warm.
• Meanwhile, heat a large round saucepan over medium heat and add the oil. When hot, add the sausage and cook, without stirring, until brown on both sides, 2 to 3 minutes per side. Break up the meat with a wooden spoon.
• Add the onions and sweat for 1 minute. Add the rice, toss to combine, and lightly toast in the fat. Add the wine and cook, stirring, until the wine is absorbed.
• Add 1 cup of the stock and cook, stirring, until the stock is absorbed. Continue to add the stock 1 cup at a time and cook, stirring after each addition until absorbed, until the rice is al dente, about 20 minutes. Add the peas. Remove from the heat and stir in the Parmesan, parsley and butter.

Steps:

• 1 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. 2 Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes. 3 Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed. 4 Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Steps:

• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
• In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

Steps:

• 1. In a 12" nonstick skillet, cook beef, onion, garlic, and pepper over medium heat for 5-7 minutes, stirring occasionally until beef is cooked through. Drain thoroughly.
• 2. Stir in rice and cook for 2 minutes.
• 3. Add in broth and heat to boiling. Reduce heat to medium-low; cover and simmer for 10 minutes.
• 4. Stir in shredded carrot. Cook uncovered for 5-7 minutes or until liquid is absorbed.
• 5. Remove skillet from heat. Stir in cheese. Cover and let stand for 3 minutes. Sprinkle with chives.

Steps:

• 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.
• 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.
• Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
• Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
• Should be creamy and RICH!