Red Wine Risotto with Braised Beef and Mushrooms

Name: Red Wine Risotto with Braised Beef and Mushrooms
Yield: Serves 4
Ingredients: 6 tablespoons, unsalted butter; 1 , large onion, chopped fine; , Salt and pepper; 2 , garlic cloves, minced; 2 cups, Arborio rice; 1 cup, dry red wine; 5 cups, low-sodium chicken broth; 2 cups, leftover Burgundy Pot Roast , chopped; 1 3/4 cups, water; 1 cup, leftover mushroom and onion garnish from Burgundy Pot Roast; 4 ounces, Parmesan cheese, grated (2 cups), plus extra for serving; 1/4 cup, minced fresh parsley

Main Courses
Beef
Grains

By Diane Unger ･ Appears in Cook's Country December/January 2013

We hoped to transform a roast into risotto for a radically different second-day meal.

SERVES 4

TIME 55 minutes

Red Wine Risotto with Braised Beef and Mushrooms

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