Beef Stroganoff Risotto

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!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  lb  good ground beef (not too lean)
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 1  yellow onion, diced
• 1 1⁄2 lbs mushrooms, fresh sliced into big chunks
• 1⁄4 cup  very dry sherry
• 3  dashes  hot sauce (I use Pick-a-Peppa or Tabasco)
• 3 -4  dashes Worcestershire sauce
• 1  tablespoon mushroom, powder (optional)
• 1⁄4 teaspoon garlic powder
• 1  tablespoon olive oil
• 1 1⁄2 cups arborio rice
• 4  cups beef broth (homemade, or enrich standard beef broth with Knorr beef concentrate)
• 3⁄4 cup parmesan cheese, grated
• 1⁄2 cup sour cream
• 2  tablespoons butter
• 1  tablespoon chives, chopped

Directions

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 and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
5. Should be creamy and RICH!