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Creamy Spanish Risotto (Like My Mom made but better)

Contributed By: Chris | See all of Chris's recipes
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Active Time:  20 Minutes
Total Time:  30 Minutes
  6 servings
My Mom made a beef & tomato rice dish she called Spanish Risotto. As a kid I hated the mushrooms and olives, as a grownup I hated that it came from prepackaged ingredients.A hint of spice, a creamy texture and a savory warmth makes this great comfort food
¼ lb ground beef (or chicken, chorizo or any protein you like- Im going to try clams next time to see if I can make a mock paella)
2tb Olive oil
¼ cup red and green red pepper chopped
1 small onion finely chopped
3 cloves garlic (crushed or chopped)
½ cup white wine
2 cups Arborio rice
1 tsp of cumin
1 tsp chili powder
1tsp dried oregano
1 cube beef bullion
1 Can diced tomatoes (or two fresh toms chopped)
6 cups warm chicken stock ( I used low-sodium canned, but fresh would be great as well as vegetable stock)
1 cup chopped mushrooms (again I hated mushrooms as a kid and threw these in as an afterthought- fresh would be so much better)
1 cup olives (optional) (Green, black, your favorite but leave it off my plate please- I hate olives)
Salt and pepper
1 cup Monterey jack cheese
1 cup scallions chopped

Brown Meat.

Drain and set aside. Add oil, onion, garlic, peppers and cook until softened.

Deglaze pan with wine.

Add second TB of oil and sauté rice 5 minutes.

Add 1 cup chick stock and tomatoes scrape pan.

When liquid is evaporated, continue to add a cup of chicken stock at a time until rice becomes tender.

Add back beef mixture, spices and season to taste.

When rice is tender and less than a 1/2cup of liquid remains, add mushrooms and cook until liquid is almost all absorbed and rice looks creamy and delicious.

Finish by melting the cheese on top and garnish with scallions.

Date Added: 04/07/2013
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