This was going to be Butternut Squash Risotto. At least, that’s what I was thinking earlier, today. As with many recipe ideas I have, it morphed into something completely different.
It was also a combination of things I had and time we’re going to have this weekend, since I’m going to be working both Saturday and Sunday. I had mushrooms and a small piece of thinly-sliced beef that was just taking up room in the freezer and that lovely butternut squash will make a great soup that Victor can pull together, tomorrow.
Two meals taken care of and we can figure out Sunday, later.
We really didn’t worry about meals and meal-times before we moved Nonna in with us, but we’ve had to get more regimented about time and ingredients. Oh well… It comes with the territory.
Risotto is still one of the easiest things a person can make.
Beef and Mushroom Risotto
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 3/4 lb beef, cut into small thin strips
- 1 cup arborio rice
- 1 cup white wine
- 4 cups hot beef broth
- 1 cup shredded pecorini romano cheese
- salt and pepper, to taste
Saute beef in a bit of butter and olive oil. Add onion, garlic, and mushrooms. Saute until vegetables are limp. Add rice and cook about 1 minute. Add wine and cook, stirring often, until it is absorbed.
Begin to add broth by the ladle, stirring continually. Continue adding ladles of broth as the last one is absorbed, until rice is just tender.
At this point, stir in cheese.
Taste for seasoning and add salt and pepper, as desired.
Voila! It’s done!
The basic recipe is there – just switch out the meat, the type of broth, the vegetables… Make it with whatever and however.
It’s guaranteed to be good!