Garlic Bean Risotto with Brisket

Garlic Bean Risotto with Brisket

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This Garlic Bean Risotto with Brisket is one I came up with one day when I had some leftover brisket in my fridge and a hankering to accomplish making homemade risotto. Adding the white beans just sounded yummy. I like to nickname this recipe Cowboy Risotto, however silly that might seem. I mean, really, how many cowboys eat risotto? 

The base for this risotto was inspired by two of my favorite Italian cooks, Lidia Bastianich, and Marcella Hazen. Both go into great detail on the why and how of making this favored Italian side dish, but I’m just going to give you the instructions. If you want to delve deeper, seek their wisdom!

Serving Garlic Bean Risotto with Brisket - Cowboy Risotto

Many of you may think that making risotto is too difficult or too much of a challenge to even try. I mean, really, didn’t any of you watch Hell’s Kitchen? But it really isn’t that hard to make. It just takes a little planning to have your ingredients ready and be prepared to watch and stir your rice.

And this dish is really quite dreamy. Even my husband gave it two thumbs up, and he’s not a big fan of rice dishes. If you don’t have any brisket in the fridge or freezer, no worries. Try this with steak or a yummy beef roast. So, let’s begin, because I encourage you to give this a try!

 

Ingredients for Garlic Bean Risotto with Brisket

  • beef broth
  • Cannellini beans (or Great Northern Beans)
  • extra virgin olive oil
  • sweet onion
  • scallion
  • minced garlic
  • kosher salt
  • dry white wine
  • butter
  • parmesan cheese
  • freshly grated black pepper
  • prepared brisket, cooked and sliced (See my recipe for Marinated Smokey Beef Brisket Here.)

 

Instructions for Making This Recipe

Ingredients for this Recipe

Begin by gathering your ingredients so that you have everything close at hand on the counter or table.

Of course, I always encourage you to do this, but for this recipe, it’s especially important so that you have everything prepared and close by when it’s time to cook.

 

Prepare the Ingredients

Using a sharp knife and cutting board, mince the sweet onion. Mince the scallion, and the garlic (if you’re using fresh garlic).

Grate the parmesan with a fine-edged grater.

Drain the white beans.

You may use Cannellini Beans, Great Northern Beans, or Navy Beans in this dish. Or hey, maybe even Pinto Beans if you don’t have any of the above! 

Bring the beef broth to a simmer in a medium saucepan. This broth will be used throughout the cooking of the Risotto, so you want to keep it warm.

For this recipe, I used the broth leftover from baking my beef brisket. This is, of course,  is ideal. Beef broth is the next best (and yes, I am a fan of bouillon cubes, so feel free to use those if you have them.) I do not suggest using beef stock, as that may be too strongly flavored for this dish.

 

Begin the Risotto

Sauteing the Onion, Scallion, and Garlic

In a large saute pan, heat the extra virgin olive oil over medium heat. Saute the minced onion, scallion, and garlic until tender, about 4-5 minutes.

Adding Arborio Rice to Pan

Add the Arborio rice to the mixture and raise the heat to medium-high. Stir continuously until the rice is toasted for about 2-3 minutes. (Do not allow the rice to scorch or brown.)

When making risotto you want to use the correct rice. Here in the US you should be able to find Arborio, which is a large, plump grain that is favored for risotto. I found a container of this at Walmart. Other types are Vialone Nano, and Carnaroli, but those may be more difficult to find. 

Adding White Wine and White Beans to the Rice

Add the dry white wine and the drained Cannellini beans to the rice. Stirring constantly, continue cooking on medium-high heat until the wine has evaporated, about 2-3 minutes. Be sure to reach all the way to the sides of the pan to stir the rice that hides there.

 

Adding the Broth

Using a ladle, measure about 1 1/2 cups of the beef broth into the rice, enough to cover the rice. Cook on low heat until the stock is nearly absorbed, about 3-4 minutes, stirring constantly so the rice doesn’t scorch.

Liquid Evaporated when Track is Laid

You’ll know when the liquid has been absorbed by scraping the spurtle or spatula across the pan, which will leave a visible track on the bottom.

Repeat with another cup of beef broth and again simmer until the liquid is almost absorbed.

Continue this process of adding broth, stirring, and simmering, until the rice is al dente, about 18-20 minutes. When the rice has reached the desired tenderness, remove the pan from the heat for the finishing steps.

To test the rice, simply taste it after it has cooked for 18 minutes. It should be tender, but firm to the bite. As it gets close to this tenderness, start to reduce the amount of liquid added. You want the risotto to be moist, not runny.

 

Finishing Steps ~ Mantecare

Mantecare is an Italian word that means butter. Apparently, it implies the final step of working butter or cream into the dish you are making to give it a silky, soft consistency. This along with the addition of parmesan is done once the risotto has finished cooking and is still steaming in the pot.

Finishing Steps - Adding the ButterFinishing Steps - Adding the Parmesan

To finish the risotto, stir in the butter and freshly grated parmesan cheese. Season with freshly grated black pepper and kosher salt, as needed.

Serving Garlic Bean Risotto with Brisket - Cowboy Risotto

To serve, place a large spoonful of risotto on a plate and top with warmed beef brisket. Garnish with more freshly grated parmesan and fresh parsley, if desired.

Both Lidia and Marcella suggest serving risotto immediately after it is cooked, as it will become mushy as it sets. So, for the best results, be sure to have everything else ready for the table before you begin making the risotto. 

This recipe will serve 4 people.

Suggested wine pairings for this dish are Nebbiolo, Sauvignon Blanc, or a Chardonnay.

See more Side Dishes Here. Browse Main Dishes Here. View Italian Recipes Here. 

 

 

Recipe for Garlic Bean Risotto with Brisket

Garlic Bean Risotto with Brisket

This Garlic Bean Risotto is a wonderful way to tie in a leftover brisket (and brisket beef broth) that might be in your refrigerator.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Italian
Keyword: Arborio Rice, Beef Brisket, Beef Broth, Cannellini Beans, Risotto, White Northern Beans
Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes
Servings: 4

Equipment

Santoku Knife
Grater/Zester
Spurtle Set
Dutch Oven 3 qt

Ingredients

  • 6 cups beef broth more or less
  • 15.5 oz cannellini beans or Great Northern Beans, drained
  • 3 tablespoon extra virgin olive oil
  • 1 cup sweet onion minced
  • 1 whole scallion minced
  • 2 tablespoons garlic minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 teaspoon freshly grated black pepper
  • 1/2 teaspoon kosher salt as needed
  • 1 pound brisket cooked and sliced

Instructions

  • Begin by gathering your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, mince the sweet onion. Mince the scallion, and the garlic.
    Grate the parmesan with a fine-edged grater.
    Drain the white beans.
  • Bring the beef broth to a simmer in a medium saucepan.
    This broth will be used throughout the cooking of the Risotto, so you want to keep it warm.

Prepare the Risotto

  • In a large saute pan, heat the extra virgin olive oil over medium heat. Saute the minced onion, scallion, and garlic until tender, about 4-5 minutes.
  • Add the Arborio rice to the mixture and raise the heat to medium-high. Stir continuously until the rice is toasted for about 2-3 minutes. (Do not allow the rice to scorch or brown.) Be sure to catch the edges of the pan for any rice there.
  • Add the dry white wine and the drained Cannellini beans to the rice. Stirring constantly, continue cooking on medium-high heat until the wine has evaporated, about 2-3 minutes.
  • Using a ladle, measure about 1 1/2 cups of the beef broth into the rice, enough to cover the rice. Cook on low heat until the stock is nearly absorbed, about 3-4 minutes, stirring constantly so the rice doesn't scorch.
    (You'll know when the liquid has been absorbed by scraping the spurtle or spatula across the pan, which will leave a visible track on the pan.)
  • Repeat with another cup of broth and again simmer until the liquid is almost absorbed, approximately 3-4 minutes, stirring constantly.
  • Continue this process of adding broth, stirring, and simmering, until the rice is al dente, about 15-20 minutes. When the rice has reached the desired tenderness, remove the pan from the heat for the finishing steps.
    As the rice nears the desired tenderness, decrease the amount of liquid added between steps, always stirring to prevent rice from scorching.

Finishing Steps - Mantecare

  • To finish the risotto, stir in the butter and freshly grated parmesan cheese. Season with freshly grated black pepper and kosher salt, as needed.
  • Serve immediately by placing a large spoonful of risotto on a plate and top with warmed beef brisket. Garnish with more freshly grated parmesan and fresh parsley, if desired.
    Serves 4.

Notes

*Unless otherwise indicated, all recipes on this site use salted butter. 

Nutrition

Calories: 516kcal | Carbohydrates: 23g | Protein: 39g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2502mg | Potassium: 671mg | Fiber: 6g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 263mg | Iron: 6mg
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