Total Time
Prep 30 mins
Cook 0 mins

Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book!

Ingredients Nutrition


  1. Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
  2. In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
  3. Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
  4. Add mushrooms, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
  5. Should be creamy and RICH!
Most Helpful

4 5

This was very good and I will make it again. It was quick and easy to make... I didn't have any sherry so I used red wine, but good just the same. Thank You for posting this :)

5 5

Most definitely ultra comfort food! I added 3 cloves garlic and we really enjoyed this tasty, filling and easy dish!

5 5

I love risotto in general and I love this variation of it, too. I did not use the mushrooms or hot sauce and it was still delicious. It was creamy and full of flavor. I wasn't sure what to do with the ground beef as the recipe never mentioned it after cooking it. So, I added about 1/2 pound back in at the same time I added the butter, sour cream, and parmesan. To me 1 pound would have been WAY too much. 1/2 pound was perfect. Thanks for the recipe.