BEEF AND MUSHROOM RISOTTO

This is one of my favorite rice recipe. We grew up with arroz caldo, paella and the likes but I seldom see my mom or my grand mom cooked something like Beef and Mushroom Risotto. It is always the traditional arroz caldo and lugaw. This recipe is very simple and quick to cook. Great for any afternoon in between snacking instead of the junkies or a late evening meal especially during cold nights.

INGREDIENTS:

250 grams of Beef strips (no need for a tenderloin as you can always cook beef parts such as bolar blades in a pressure cooker, this beef part is in expensive but has more flavors in it) while if you prefer a tender part without pressure cooking and the price is never a problem choose tenderloin strips.
120 grams of button mushrooms
120 grams of shitake mushrooms
2 tbsp of minced garlic
2 tbsp of minced onions
2 cups of brown rice
1 liter of soup stock
thyme - just a pinch
marjoram - just a pinch
salt and pepper to taste
parsley and white onion for garnishing

PROCEDURE:

1. Saute garlic and onion, add in the beef (cooked in pressure cooker)
2. Put the brown rice and saute for awhile.
3. Pour in the soup stock and let it boil until rice is cooked and liquid has immersed but not too dry. Water or stock can be adjusted anytime as brown rice varies in the way they are cooked.
4. When the desired consistency of the rice has been attained, put all the remaining ingredients and stir constantly.
5. Serve and topped with white onion and parsley. Enjoy!!