We always make a lot of corned beef for St. Patrick's day and are always looking for a great way to repurpose it. This year I took a shot at making it into a risotto and it worked out amazing!!! So good! And, the best part is you can save the risotto and make arancini the next day. Add a little Grampy's Thousand Island as a dipping sauce and it will be *chef's kiss*!
1 cup arborio rice
32 ounces of chicken broth
3/4 cup dry white wine
1/2 medium onion, diced
3 medium carrots, chopped
1 tablespoon butter
1 1/2 tablespoon Olive Oil
1 cup corned beef
1/2 cup shredded swiss cheese
1/4 cup shredded parmesan cheese
Take chicken broth and put in pot and heat on medium heat and reduce to keep warm.
Heat 1/2 tablespoon of the oil in a dutch oven over medium heat, add the diced onion and carrots, and saute still sauce, adding salt and pepper to season.
Once cooked, remove and set aside. Add butter and the remaining tablespoon of oil and melt. Add the rice to the dutch onion and stir to coat all the rice. Keep stirring for 3-5 minutes ever so lightly toasting the rice.
Add the wine and start stirring. You're going to keep stirring from here on out.
Keep stirring until all liquid is gone from the pan.
Add a ladle of chicken broth and keep stirring until that liquid is gone and keep going until adding ladle after ladle until all the broth is gone. This will take a while, remember to keep stirring. You want to allow the rice to soak up the liquid without sticking to the bottom of the pan.
Once finished add the cheese and stir in. Turn off the heat and add the onion and carrots and the corned beef back in and stir.
Serve warm and enjoy!