Delicious! And guess what? It’s all simple ingredients from the pantry. Can’t wait to whip it up again!

There’s something about the way seasoned beef melds with the creamy, tender grains of risotto that takes me right back to the heartwarming, communal feasts of my youth. This Italian Beef and Risotto Bake, dear friends, is a hearty blend of Midwestern comfort infused with a zest of Italian flair, perfect for bringing families together around the dinner table. Originally inspired by the classic Italian risotto and the robust flavors of Chicago-style Italian beef, this dish is a celebration of cultural fusion that sings of both familiarity and discovery.

This robust dish pairs wonderfully with a crisp green salad dressed lightly with vinaigrette to cut through the richness. For a more indulgent meal, serve alongside some roasted vegetables like asparagus or Brussels sprouts. Don’t forget a glass of your favorite red wine; a Chianti perhaps, to complement the deep flavors of the bake.

Servings: 6

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 pound beef round, thinly sliced
1 teaspoon dried Italian herbs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Arborio rice
3 cups beef broth, warm
1 cup canned diced tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped

1. Preheat your oven to 375°F (190°C).

2. In a large ovenproof skillet over medium heat, heat the olive oil and sauté the onion until translucent, about 5 minutes.

3. Add the garlic and thinly sliced beef, cooking until the beef is browned all around.

4. Stir in the dried Italian herbs, salt, and pepper.

5. Mix in the Arborio rice until well coated with the pan juices.

6. Pour in the warm beef broth and diced tomatoes; bring the mixture to a boil.

7. Cover the skillet with a lid or aluminum foil and carefully transfer it to the oven.

8. Bake for 20 minutes, then remove the lid and stir in half of the grated Parmesan.

9. Continue baking, uncovered, for another 15 minutes or until the rice is tender and most of the liquid is absorbed.

10. Remove from oven, sprinkle with the remaining Parmesan and fresh parsley before serving.

For a spicier kick, add some red pepper flakes when seasoning the beef. If Arborio rice is unavailable, substitute with another short grain rice or even a long grain variety for a different texture. For a cheesier crust, mix some mozzarella in with the Parmesan topping during the last few minutes of baking.