Braised Beef Risotto

Rich, Creamy, and Built for Cold Weather

This braised beef risotto is exactly the kind of dinner that makes an Instant Pot earn its permanent spot on the counter all winter.

The beef gets pressure-cooked with mushrooms, onions, wine, stock, and Cow-Abunga until tender, while the risotto is cooked slowly on the stovetop and finished with Romano and ricotta. Put the two together and you’ve got a rich, comforting dinner that tastes like it took all day.

Preparation:

1. Set the pressure cooker to the sear or sauté setting.
2. Add a small amount of olive oil, then brown the beef on all sides.
3. Season the beef with Cow-Abunga.
4. Add the onions and mushrooms and cook briefly until they begin to soften.
5. Stir in the tomato paste and cook for a few minutes.
6. Add the white wine and beef stock.
7. Secure the lid and pressure cook on high for 40 minutes.
8. When cooking is complete, carefully quick-release the pressure and open the cooker.
9. Set the cooker to reduce or sauté on low and simmer the beef mixture for about 10 minutes.
10. Stir in a cornstarch slurry a little at a time until the sauce reaches your desired thickness.
11. Meanwhile, begin the risotto. In a medium saucepan, melt the butter over low heat.
12. Add the garlic and shallot and sauté until fragrant.
13. Stir in the rice and cook for about 1 minute.
14. Add enough chicken stock to just cover the rice. Stir slowly as the rice cooks and absorbs the liquid.
15. Once the stock has been absorbed, add another portion of stock. Continue this process for about 20 minutes, stirring frequently.
16. Repeat until the rice is tender and creamy, usually about four additions of stock. Taste after the fourth addition and continue adding stock if needed.
17. Fold in the Romano and ricotta cheeses.
18. Remove from the heat and let the risotto rest for about 5 minutes.
19. Spoon the risotto into bowls and top generously with the braised beef and sauce.

Pro Tip:

Keep the stock additions gradual and stir often. That slow absorption is what helps build the creamy texture risotto is known for without turning the rice mushy.

Make It Your Own:

• Add extra mushrooms for a deeper savory flavor
• Finish the risotto with fresh parsley or thyme
• Add a splash of red wine instead of white wine to the beef
• Fold in a little extra Romano for a sharper finish
• Serve with shaved Parmesan over the top

What To Serve It With:

Serve with roasted vegetables, sautéed greens, or a simple salad with a sharp vinaigrette. The risotto and braised beef are rich, so something fresh and acidic on the side works especially well.