Who says steak is only for special occassions or weekends? In our house, steak is great for anyday of the week!
1-2 tablespoons beef base
4 cups of hot water
3 large cloves of garlic, minced
2 cups sliced white mushrooms
1-2 tablespoons extra virgin olive oil
1 cup arborio rice
fresh ground black pepper
1 cup frozen or 2 cup fresh spinach
In a saucepan, heat water and beef base until base is dissolved for beef broth.
In a saute pan, coat the bottom with olive oil.
Add sliced mushrooms and minced garlic; saute.
When the mushrooms have caramelized, add the rice.
Stir rice to coat and slightly toast up.
Add 1 cup of beef broth to the rice and stir.
Allow liquid to reduce before adding 1 cup at a time; stirring continuously.
Continue to add broth until all is used or until rice reaches a creamy consistency.
When rice is just about done, fold in the spinach.
Season with salt & pepper to taste.
* I used a jarred beef base I got at Sams Club. You can substitute it with beef broth if you prefer.
Looks yummy and I’m sure he loved it. I’ll have to try risotto with beef broth – I’ve only used chicken.
Joelen, both the steak and risotto look great! It certainly does feel great to cook a real meal after being so busy for a while. I hope you both enjoyed it!
Oh Joelen, how can you possibly ponder becoming vegetarian when you create meaty masterpieces like THIS!?? 🙂
Oh goodness, your risotto looks amazing. My husband loves risotto so it looks like we’ll be trying this one!