Beef and Mushroom Risotto

Ingredients

• 1 quart beef broth
• 1 cup arborio rice
• 1/2 small onion, diced (can be replaced with 3 shallots, diced)
• 3 cloves garlic minced
• 1 pint mushrooms, sliced
  
• 1/3 cup red wine
• 2 tbsp. olive oil
• Parmesan cheese
  

Steps

• Heat beef broth in a small pot. DO NOT BOIL.
• Place a large saucepan over medium high heat. Add olive oil.
• Saute onion, garlic, and mushrooms for 2 - 3 minutes or until onion is translucent and mushrooms are small.
• Add rice. Saute additional 2 minutes, stirring well to combine veg, rice, and oil.
• Add red wine. Cook for 2 minutes.
  
• Begin adding broth to rice. I use a really big ladle, and add 2 ladles the first time.
• Cook until first broth has been absorbed, stirring very frequently.
• Continue to add broth and cook until absorbed, one ladle at a time. The whole process should take 20 - 25 minutes.
• When all broth has been added and cooked in, remove risotto from heat. Add parmesan cheese and stir in.

Notes: For the parmesan, use as much or little as you like. I like kind of a lot. This dish is really versatile, and can be a meal in itself. I also sometimes serve it with pot roast style beef tips, which is good and stretches it out for more people or meals.