Risotto has a quiet rhythm to it — a dish that asks you to slow down and stir, to let time and patience do the work. This one combines beef and mushrooms in a way that feels grounded and simple, built from everyday ingredients that become something special with a bit of care. It’s less about technique and more about the process — warm broth, steady stirring, and the comfort of something slowly coming together on the stove.

Time, Stirred Gently

The aroma of onions and garlic softening in olive oil starts the rhythm. Mushrooms follow, releasing their warmth and depth into the pan. Each ladle of broth melts into the rice, turning the grains creamy and tender. The seared beef brings in a savory richness that lingers, and the rosemary ties it all together with a quiet fragrance. It’s a meal built slowly, one stir at a time, until everything feels balanced — simple, rich, and deeply comforting.

Ingredients:

• 1 lb beef sirloin or stew meat, cut into small cubes
• Salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms (cremini, button, or mixed), sliced
• 1 ½ cups arborio rice
• ½ cup dry white wine (optional)
• 4 cups beef broth, kept warm
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season and sear the beef until browned on all sides:
   Pat the beef cubes dry, then season with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat and sear the beef until it’s nicely browned. Transfer to a bowl and set aside.
2. Sauté the onion and garlic until soft and fragrant:
   In the same pan, add the remaining olive oil. Lower the heat slightly and cook the onion until translucent, then add the garlic and stir just until fragrant.
3. Cook the mushrooms until they release their liquid and begin to brown:
   Stir in the sliced mushrooms and let them cook down until most of the moisture has evaporated and they start to take on color.
4. Toast the rice to build a nutty base for the risotto:
   Add the arborio rice to the pan and stir for about a minute, coating each grain lightly with oil.
5. Deglaze the pan with white wine to lift any browned bits:
   Pour in the wine (if using) and stir until it mostly evaporates, scraping up the flavor from the bottom of the pan.
6. Add the warm broth gradually, stirring until creamy and tender:
   Ladle in the beef broth, about ½ cup at a time, stirring often and waiting until most of the liquid is absorbed before adding more. Continue for about 20–25 minutes until the rice turns creamy and tender.
7. Stir in the seared beef, butter, Parmesan, and rosemary:
   Return the beef to the pan and add the butter, Parmesan, and rosemary. Stir gently until the flavors combine and everything is warmed through.
8. Garnish with parsley and serve while warm:
   Spoon the risotto into bowls and top with chopped parsley or a bit more Parmesan before serving.

💡 Little Tip

With Wine - Adds light acidity and a subtle brightness that balances the richness of beef and butter. The flavor feels rounder and a little more layered, without being sharp.

Without Wine - Keeps the flavor deeper and earthier, letting the beef and mushrooms stand out. A small squeeze of lemon juice at the end can add a gentle lift if desired.

For Tender Beef - Use a cut with light marbling, such as sirloin or ribeye. Sear just until browned and add back near the end to stay tender. For tougher cuts, simmer in a small amount of broth for 30–40 minutes before mixing into the risotto.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a splash of broth or water to bring back the creamy texture.
• Avoid freezing, as the rice can turn grainy when thawed.

Note:

• Stir the risotto often to release the starch and help it stay creamy.
• Use warm broth so the rice cooks evenly without tightening.
• Adjust the texture at the end with a little extra broth if it feels too thick.
• Parmesan adds saltiness, so season lightly until the end.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs