Beef al Forno alla Zucchini
A smoky Italian beef mince al forno with porcini mushrooms and zucchini, finished with extra virgin olive oil, pecorino romano and fresh basil, served over risotto rice.
Ingredients
Instructions
Season the beef mince and braise it over medium-high heat until well browned, about 9 minutes.
Add the porcini mushrooms and zucchini, cooking until softened, about 7 minutes.
Stir in the extra virgin olive oil, pecorino romano, parmesan and fresh basil for 3 minutes.
Cook the risotto rice separately, stirring in warm stock until creamy.
Let the beef simmer for about 9 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.