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In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.

Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains become translucent. If using, pour in the dry white wine and stir until it has almost completely evaporated.

Add the diced tomatoes (undrained), dried oregano, salt, and black pepper. Stir well to combine.

Begin adding the warm chicken stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of stock is almost completely absorbed by the rice before adding the next. This process will take about 20-25 minutes. The risotto should be creamy and the rice al dente.

Once the risotto has reached the desired consistency, remove from heat. Stir in the heavy cream and grated Parmesan cheese until fully incorporated and creamy.

Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.


In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.

Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains become translucent. If using, pour in the dry white wine and stir until it has almost completely evaporated.

Add the diced tomatoes (undrained), dried oregano, salt, and black pepper. Stir well to combine.

Begin adding the warm chicken stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each addition of stock is almost completely absorbed by the rice before adding the next. This process will take about 20-25 minutes. The risotto should be creamy and the rice al dente.

Once the risotto has reached the desired consistency, remove from heat. Stir in the heavy cream and grated Parmesan cheese until fully incorporated and creamy.

Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
