Originally posted April 16, 2008
When I am asked for my “signature dish”, I always find it to be a hard question to answer. I have a few that I make over and over which would qualify. But when it came down to it, I thought about what it is I feel I represent; easy, nutritious and delicious meals that can feed the whole family.
I like this dish because I can get home at 5:00 and dinner is on the table by 5:45. It’s easy and covers my protein-starch-veg dinner goal. My mom made a variation of this for me when I was young so when I eat it, even with the vegetables, it brings back memories (picture the scene in Ratatouille!). I hope my children will say the same thing about this dish, and maybe yours will, too!
Beef Saffron Risotto
Serves 4 (if you want more servings, you can increase the rice to 1 1/4 cups and the broth to 5 cups)
- 1-1 ½ lbs lean ground beef*
- 1 tablespoon olive oil
- 1 medium onion, chopped (or ½ large)
- ½ teaspoon salt
- ¼ – ½ teaspoon pepper
- 1-2 garlic cloves, minced
- Few strands of saffron
- 1 cup arborio rice
- 4 cups chicken broth, heated to just boiling
- 1 cup frozen peas or chopped spinach**, slightly thawed
- Optional: freshly grated parmesan cheese
- Heat large pot to medium first and then add ground beef in pieces about the size of a meatball. Press gently into pan and allow to cook for a while before you turn/stir so you get some browning.
- After a few minutes, stir and cook until there is no more pink. Drain fat if necessary and add meat back to the pot.
- Make sure heat is still at medium. Add olive oil and chopped onion. Cook until onion is translucent stirring every few minutes. Add salt, pepper, and garlic and cook 1 minute.
- Add saffron threads and rice, stir, and cook for 2-3 minutes until the rice turns opaque.
- Begin to add hot chicken broth, 1/2 to 3/4 cup or more at a time and stir to combine. Broth and rice should be simmering. Once the broth is absorbed, add the same amount of broth and stir. Continue this for about 20 minutes or until broth is used up. Taste and check the consistency of the rice; it should be firm but not hard. If you need more liquid and don’t have more broth, just add hot water.
- Add peas or spinach and stir. Cook for 3 minutes or until heated through.
- Garnish risotto with freshly grated cheese. Taste and season with salt and pepper if needed.
*Tip: You can substitute ground turkey, chicken, or pork for the beef.
**To make my mom’s original risotto, omit the veggies.
Leave a Reply