Saffron Beef Risotto

Recipe Description

Makes 6 servings.

Ingredients

  • ¾ pound beef sirloin, cut into strips
  • garlic salt and ground black pepper
  • ¾ cup diced bell pepper|red pepper
  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 cup uncooked U.S. arborio or medium-grain rice
  • pinch (about 1/16 teaspoon) ground saffron
  • ? cup dry sherry
  • 2 cups beef broth, divided
  • 3 cups water
  • 1 10-ounce package frozen peas, thawed
  • ¼ cup grated Parmesan cheese
  • ¼ cup milk

Directions

  1. Season beef with garlic salt and black pepper.
  2. Cook beef and red pepper in oil in large skillet over medium-high heat. Remove beef and pepper; set aside.
  3. Cook onion in butter until soft.
  4. Add rice and saffron; stir 2 to 3 minutes.
  5. Add sherry; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed.
  6. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  7. Stir in peas, cheese, milk and reserved beef mixture; serve immediately.
This article uses material from the "Saffron Beef Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License