Diced Beef Shoulder / Grilled Heirloom Tomatoes / Caramelized Onions / Grilled Portobello Mushrooms Risotto Recipe

Cooking Instructions

1. 1

   Prepare the beef

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced beef shoulder, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.

2. 2

   Caramelize the onions

   In the same skillet, add another tablespoon of olive oil and the sliced onions. Cook over medium heat until the onions are golden and caramelized, about 15 minutes. Stir occasionally and set aside.

3. 3

   Grill the tomatoes and mushrooms

   Preheat a grill or grill pan. Toss the heirloom tomatoes and sliced portobello mushrooms with a bit of olive oil, salt, and pepper. Grill the tomatoes cut-side down and the mushrooms for about 4-5 minutes until they are tender and have nice grill marks. Remove from the grill and set aside.

4. 4

   Cook the risotto

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and Arborio rice, and cook for 1-2 minutes until the rice is lightly toasted. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 18-20 minutes.

5. 5

   Combine ingredients

   Once the risotto is creamy and al dente, stir in the cooked beef, caramelized onions, and grated Parmesan cheese. Adjust seasoning with salt and pepper if necessary. Remove from heat.

6. 6

   Serve

   Plate the risotto and top with grilled heirloom tomatoes and portobello mushrooms. Garnish with fresh basil and additional Parmesan if desired.