Drakes Vietnamese Inflected Beef Risoto Recipes

GROUND BEEF RISOTTO

Ground Beef Risotto image

Rice is twice as nice in this recipe-it's a side and main dish in one!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
1/4 teaspoon pepper
1 cup uncooked Arborio or regular long-grain white rice
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup shredded carrot
1/2 cup shredded fresh Parmesan cheese
3 tablespoons chopped fresh chives

Steps:

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

Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 1 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

DIRTY RISOTTO

Dirty Risotto image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

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.

BEEF RISOTTO

Beef Risotto image

A hearty beef risotto recipe full of rich flavours. Topped with mozzarella cheese, parmesan and herbs, it is pure perfection.

Provided by Michelle Minnaar

Categories Risotto

Time 40m

Number Of Ingredients 11

Ingredients

15ml (1 tbsp) olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
500g (2 cups) beef mince
500g (2 cups) carnaroli rice
500g (2 cups) passata
5ml (1 tsp) dried oregano
500ml (2 cups) beef stock
15ml (1 tbsp) sugar [optional]
200g (2 cups) Mozzarella, torn into pieces
100g (1 cup) Parmesan cheese, grated

Steps:

Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
Add the garlic, and fry for 1 minute.
Turn up the heat and add the mince, browning it, which should take 5 minutes.
Lower the heat to medium and stir in the rice.
Pour in the passata and sprinkle in the oregano.
Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you've used up all the stock.
By this time, the meat should be cooked through. The rice shouldn't be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
[Optional] Stir in the sugar.
Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!

Nutrition Facts : Calories 401 calories, Sugar 5.2 g, Sodium 710.9 mg, Fat 7.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 59.3 g, Fiber 2.9 g, Protein 26.2 g, Cholesterol 18 mg

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