Recipe for stockpiled chicken stock - Steak and Wild Mushroom Risotto


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Steak and Wild Mushroom Risotto

I hope you all enjoy.

1 1/2 cups of arborio rice
½ cup dry sherry (not cooking sherry)
2 tbsp olive oil
1 lb beef, I used beef stew beef that was already cut into cubes from the butcher
1 leek, chopped
1 tbsp thyme
2 tsp sea salt (this may sound like a lot, but with the amount of rice you will end up with it will be perfect)
10 crimini mushrooms, chopped
10 shiitake mushrooms, chopped
1 pkg dried porcini mushrooms, reconstituted in beef broth
1 to 2 cloves garlic (depending on how much you like)
5 cups chicken stock, homemade or your stock piled low sodium boxed
1 small container of mascarpone cheese

In a pot, heat up the chicken stock until simmering, turn medium low heat. In a deep pan, bring the olive oil up to medium heat. Brown the steak/stew meat. Remove from the pan. Add the leeks and sauté until tender. Add the garlic and mushrooms and sauté until cooked. Add the rice and sauted for 1 to 2 minutes. Add the ½ cup of dry sherry and begin stirring continuously. Add 1 ladle of the chicken stock and stir the rice continuously until the liquid has been absorbed. Repeat 2 times with the chicken stock. On the third, add the steak back in and a ladle of the stock. Stir until the chicken stock has evaporated. Continue until all stock has been used/absorbed. This should take approximately 20 - 25 minutes. The rice will become very creamy. Add the mascarpone cheese at the very end and fold into the rice.
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