Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Tuesday, April 15, 2008

Beef Saffron Risotto

I was asked recently for my "signature dish". That was a tough one. I have a few that I find I make over and over that would qualify. But when it came down to it, I thought about what it is I feel I represent; easy, nutritious and delicious meals that can feed the whole family.

Although I'm providing the recipe, it always helps to watch someone make it. I'm going to include it in my "Easy Weekday Meals" class. If you are interested in hosting or attending a class, please let me know.
I like this dish because I can get home at 5:00 and dinner is on the table by 5:45. It’s easy and covers my protein-starch-veg dinner goal. My mom made a variation of this for me when I was young so when I eat it, it brings back memories. I hope my children will say the same thing, and maybe yours will, too!
Beef Saffron Risotto
Serves 4

1-1 ½ lbs of natural, grass fed ground beef (like Niman Ranch)
1 Tbl Olive oil
1 medium onion, chopped (or ½ large)
¼ - ½ tsp pepper
1 garlic clove, minced
½ tsp salt
Few strands of saffron
1 cup of Arborio rice
4 cups of organic chicken broth, heated to just boiling
1 cup frozen peas, slightly thawed
  1. Heat large pot to med and add ground beef. Press into pan and allow to cook for a while before you turn/stir so you get some browning. Add pepper.
  2. After a few minutes, stir and cook until there is no more pink. Remove from pot and drain fat.
  3. In the same pot, add olive oil and heat to medium. Add chopped onion and cook until translucent. Add garlic and cook 1 minute.
  4. Add beef, salt, and saffron threads and stir. Add rice and cook for 1 minute.
  5. Begin to add hot chicken broth, 1/2 cup or more at a time. Stir every few minutes and add more broth when needed. Make sure rice is simmering but not boiling. Check after 20 minutes or when broth is used up. If you need more liquid, just add hot water.
  6. Add peas and stir. Cook for 3 minutes or until heated through.
  7. Garnish risotto with freshly grated cheese (please, nothing out of a can!). Taste and season with salt and pepper if needed.
Tip: You can substitute ground turkey or pork for the beef.


Amy Andrews said...

Ok, just reheated the leftovers from our class last night...drum roll please...Jane loves it! After requesting seconds I believe her exact words were, "We should have this more often!" Calvie seems to be enjoying his dinner too, his vocabulary just isn't as stron. Thanks, Family Chef!

Heather said...

I made the risotto with chicken and butternut squash. It was delicious and the family loved it! This is my kind of recipe, very easy.

Peter Feinberg said...

This was fabulous and made for great leftovers. I made it minus the saffron since I didnt' have any

The Family Chef said...

So glad you enjoyed it Peter! If you have a Trader Joe's near you, check their spice section. Saffron is not as expensive there. This recipe is really one of my favorites.