There’s something almost magical about a perfectly cooked risotto. The way the Arborio rice swells with flavor, the creamy texture that coats your spoon, the way each bite feels like a warm hug—it’s pure comfort in a bowl. And when you add tender ground beef and earthy mushrooms to the mix? Well, that’s when things get seriously delicious.
This beef and mushroom risotto is the kind of dish that makes you pause after the first bite, close your eyes, and just savor it. It’s hearty enough to satisfy a crowd, elegant enough to impress at a dinner party, and simple enough to whip up on a weeknight when you’re craving something special.
Why This Recipe Works
- Creamy, dreamy texture—Thanks to Arborio rice’s high starch content, every bite is luxuriously smooth.
- Deep, savory flavors—The combination of beef and mushrooms creates an umami bomb that’ll have you going back for seconds.
- One-pot wonder—Less cleanup, more time to enjoy your meal (and maybe a glass of wine).
- Budget-friendly—No fancy ingredients here, just good, honest cooking.
The Story Behind the Sauce
Risotto hails from Northern Italy, where rice paddies stretch across the countryside. Traditionally, it’s made with simple, local ingredients—think butter, wine, and whatever’s in season. This version takes that classic technique and gives it a hearty twist with ground beef and mushrooms. It’s not strictly traditional, but trust me, once you taste it, you won’t care.
Essential Ingredients & Tools
Ingredients
- 1 lb (450g) lean ground beef (85/15 blend for the perfect balance of flavor and juiciness; substitute with ground turkey if needed)
- 1.5 cups (300g) Arborio rice (don’t even think about substituting regular rice—this is non-negotiable)
- 8 oz (225g) cremini mushrooms (sliced—they bring a deeper flavor than button mushrooms; substitute with white mushrooms if cremini aren’t available)
- 4 cups (950ml) low-sodium beef broth (warmed up—cold broth is a risotto killer; substitute with vegetable broth for a lighter version)
- 1 cup (240ml) dry white wine (a crisp Pinot Grigio works beautifully; substitute with 1 tbsp lemon juice + 3/4 cup broth if avoiding alcohol)
- 1 medium yellow onion (finely diced—this is the flavor foundation)
- 3 garlic cloves (minced—fresh is best, no jarred stuff here)
- 2 tbsp (30g) unsalted butter (divided—some for cooking, some for finishing)
- 2 tbsp (30ml) olive oil (extra-virgin, because flavor matters)
- ½ cup (50g) grated Parmesan cheese (freshly grated melts like a dream; substitute with nutritional yeast for a dairy-free option)
- 1 tsp (5g) salt (adjust to taste—broth saltiness varies)
- ½ tsp (2g) black pepper (freshly cracked, please)
- 1 tbsp (3g) fresh thyme leaves (or 1 tsp dried—thyme and mushrooms are a match made in heaven)
Tools You’ll Need
- Heavy-bottomed pot or Dutch oven (thin pans will scorch your risotto, and nobody wants that; a large saucepan works in a pinch)
- Wooden spoon (gentler on the rice than metal; a silicone spatula also works)
- Ladle (for controlled broth additions; a measuring cup works too)
- Grater (for the Parmesan—skip the pre-shredded stuff)
Serves: 4 | Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins
How to Make Beef and Mushroom Risotto
- Warm the broth—Keep 4 cups (950ml) of beef broth simmering gently on the back burner. Cold broth will shock the rice and ruin the texture.
- Brown the beef—Heat 1 tbsp (15ml) olive oil in your Dutch oven over medium-high heat. Add 1 lb (450g) ground beef, breaking it into small crumbles as it cooks. Once it’s browned (about 5–6 minutes), transfer it to a plate. Leave those delicious browned bits in the pot—they’re flavor gold.
- Sauté the aromatics—Reduce the heat to medium and add the remaining 1 tbsp (15ml) olive oil and 1 tbsp (15g) butter. Toss in 1 medium yellow onion (finely diced) and 3 garlic cloves (minced), cooking until they’re soft and translucent (about 3–4 minutes). Then add 8 oz (225g) sliced cremini mushrooms and 1 tbsp (3g) fresh thyme leaves, letting them cook until the mushrooms release their moisture and start to brown (about 5 minutes).
- Toast the rice—Stir in 1.5 cups (300g) Arborio rice, coating each grain in the buttery goodness. Cook for about 2 minutes until the edges of the rice turn translucent. You’ll know it’s ready when you catch a faint nutty aroma.
- Deglaze with wine—Pour in 1 cup (240ml) dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until most of the liquid is absorbed (about 2–3 minutes).
- Add the broth gradually—Ladle in 1 cup (240ml) of warm broth, stirring frequently until it’s absorbed. Repeat, adding ½ cup (120ml) at a time, until the rice is tender but still has a slight bite (about 20–25 minutes total).
- Finish the dish—Stir the beef back into the pot, along with ½ cup (50g) grated Parmesan cheese, 1 tsp (5g) salt, and ½ tsp (2g) black pepper. Remove from the heat and let it rest for 2 minutes—this is when the magic happens and the risotto reaches peak creaminess. For an extra-luxurious touch, stir in the remaining 1 tbsp (15g) cold butter right before serving.
Pro Technique
- Stirring is key—Use a figure-eight motion to coax out the rice’s starch for that signature creaminess.
- Don’t rush the mushrooms—Let them cook until they’ve released their moisture and started to brown. This concentrates their flavor.
- Undercook slightly—The rice will continue to soften as it rests, so stop when it’s almost done.
Storage & Freshness Guide
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to bring back the creamy texture.
Freezer: Not recommended—risotto doesn’t freeze well. The rice turns grainy, and nobody wants that.
Perfect Pairings
Complementary Dishes
- Crisp Arugula Salad with lemon vinaigrette: The peppery greens and citrus cut through the risotto’s richness, while the cool temperature contrasts the warm dish. Toss with shaved Parmesan for continuity.
- Garlic-Roasted Asparagus: Roast at 400°F (200°C) for 12 mins with olive oil, salt, and minced garlic. The crisp-tender spears add a textural counterpoint.
Drinks
- Chilled Pinot Noir: The wine’s red fruit notes and mild tannins complement the beef without overpowering the mushrooms. Serve slightly below room temperature.
- Sparkling Water with Lime: A non-alcoholic option that refreshes the palate between bites. The effervescence lifts the dish’s richness.
Something Sweet
- Dark Chocolate Espresso Truffles: A single bite of bittersweet chocolate balances the meal’s savory depth. The coffee undertones echo the mushrooms’ earthiness.
- Honey-Drizzled Figs: Fresh or roasted figs with a touch of honey and thyme mirror the risotto’s herbal notes while adding a light finish.
FAQs
- Can I use regular rice?
Nope. Arborio rice is essential for the creamy texture. - Why is my risotto gummy?
You probably overcooked it or stirred too aggressively. Next time, stop just before the rice is fully tender—it’ll keep cooking off the heat. - Can I make it ahead?
Prep the ingredients, but cook the risotto fresh. Leftovers will thicken, but you can revive them with a little broth when reheating. - What’s the best mushroom?
Cremini are my go-to, but shiitakes add a nice smokiness. For a special occasion, splurge on dried porcini.
Beef and Mushroom Risotto: A Bowl of Comfort You’ll Crave
Recipe Controls
Make this creamy Beef and Mushroom Risotto for a comforting, flavor-packed meal. Perfect for weeknights or impressing guests. Get the recipe now!
Ingredients
Main
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1 lb lean ground beef (450g)
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1.5 cups Arborio rice (300g)
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8 oz cremini mushrooms (sliced, 225g)
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4 cups low-sodium beef broth (950ml)
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1 cup dry white wine (240ml)
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1 medium yellow onion (finely diced)
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3 cloves garlic (minced)
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2 tbsp unsalted butter (divided, 30g)
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2 tbsp olive oil (30ml)
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0.5 cup grated Parmesan cheese (50g)
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1 tsp salt (5g)
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0.5 tsp black pepper (2g)
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1 tbsp fresh thyme leaves (3g)
Instructions
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Warm 4 cups (950ml) beef broth in a saucepan over low heat.01
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Heat 1 tbsp (15ml) olive oil in a Dutch oven over medium-high heat. Brown 1 lb (450g) ground beef, then transfer to a plate.02
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Reduce heat to medium. Add remaining 1 tbsp (15ml) olive oil and 1 tbsp (15g) butter. Sauté 1 medium yellow onion (finely diced) and 3 garlic cloves (minced) until soft.03
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Add 8 oz (225g) sliced cremini mushrooms and 1 tbsp (3g) fresh thyme leaves, cooking until mushrooms release moisture.04
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Stir in 1.5 cups (300g) Arborio rice, toasting for 2 minutes.05
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Deglaze with 1 cup (240ml) dry white wine, simmering until mostly absorbed.06
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Gradually add warm broth, 1 cup (240ml) at a time, stirring until absorbed.07
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Return beef to the pot. Stir in ½ cup (50g) grated Parmesan cheese, 1 tsp (5g) salt, and ½ tsp (2g) black pepper. Remove from heat and let rest 2 minutes.08
