Red Wine Risotto with Braised Beef and Mushrooms
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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.
WHY THIS RECIPE WORKS
We use leftovers from our boeuf bourguignon–inspired pot roast to create a hearty second-day meal. With only about 10 minutes of active stirring, this risotto requires less labor than most.