Risotto Special Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Dice the beef shoulder and bacon into small pieces. Clean and slice the portobello mushrooms, dice the tomatoes, mince the garlic, and chop the red onion.

2. 2

   Cook the Bacon and Beef

   In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside. In the same pan, add the beef shoulder and cook until browned. Remove and set aside with the bacon.

3. 3

   Sauté the Vegetables

   In the same pan, add another tablespoon of olive oil. Add the chopped red onion and minced garlic, and sauté until translucent. Then add the sliced portobello mushrooms and cook until they are soft.

4. 4

   Add Rice and Liquid

   Stir in the Arborio rice and let it toast for about 2 minutes. Gradually add the chicken broth, one ladle at a time, stirring continuously until the broth is absorbed before adding more.

5. 5

   Incorporate Other Ingredients

   Once the rice is al dente, stir in the cooked beef, bacon, diced tomatoes, demi glaze, salt, and pepper. Mix well and cook for another 5 minutes.

6. 6

   Finish and Serve

   Remove from heat and stir in grated Parmesan cheese. Let it rest for a couple of minutes before serving. Garnish with additional Parmesan if desired.