Beef Stroganoff Risotto

Risotto is one of those dishes I really like because it’s naturally gluten free and can serve as a blank canvas for flavors. This Beef Stroganoff Risotto takes the rich flavors of a traditional beef stroganoff that takes risotto to the next level. Creamy risotto is full of beefy flavor with caramelized onions and mushrooms, a touch of sour cream and Parmesan cheese to really make it more indulgent. The only caveat is having the patience to make it, but it really is worth the time and effort!

I used leftover beef roast that I shredded to really enhance the flavors but ground beef works well too. After making this, I realized I should make risotto and variations of it more often. Joel loves rice so this is a win win for everyone! 

Beef Stroganoff Risotto
recipe adapted from Food

1 pound ground beef (or leftover pot/beef roast, shredded)
salt and pepper to taste
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
12 oz mushrooms, sliced
1/4 cup dry sherry wine
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 1/2 cups arborio rice
4 cups beef broth
3/4 cup parmesan cheese, grated
1/2 cup sour cream
2 tablespoons butter
1 tablespoon Italian parsley, chopped

Preheat a large Dutch oven. If using ground beef, season beef with salt and pepper. Brown ground beef over medium high heat in the Dutch oven but don’t over cook. Remove ground beef from pot and transfer to a plate, keeping warm.

In the same Dutch oven now empty, add olive oil and saute onions, garlic and mushrooms until softened and caramelized.

Add sherry and garlic powder, cooking for another additional 2-3 minutes and scape up any bits on the bottom of the pot. Reduce heat to medium low.

Add the arborio rice and stir well. Allow rice to toast for 2 minutes. Add ground beef (or leftover shredded pot/beef roast) and broth about 1/2-3/4 cups at a time. Allow the rice to absorb most of the broth and then add another 1/2-3/4 cup of broth. Repeat until all broth is used. {And stay patient – it’s worth the time and effort!}

Stir in the mushrooms, butter, parmesan cheese and sour cream after all the broth has been used and absorbed. Stir well and allow to cook for 2-3 minutes. Serve immediately and top with parsley.