My version of risotto

This is the second time I've made "risotto" and it's more of Filipino rather than Italian. The first time I did this, I added uncooked rice into the broth and stirred constantly. It tasted great but the rice was cooked unevenly. So this time around I used cooked rice, since we had a lot of left overs from last night's dinner. And it was faster to cook too. If you love mushrooms and cream then this is a nice dish for you.

Patty's Beef and Mushroom Risotto

Ingredients:

Rice (cooked, about 3 cups)

Mushrooms of your choice (we used brown and shitake, put as many as you like)

Beef sirloin (or any thinly sliced beef in the grocery store cut into tiny pieces)

Frozen peas and carrots (thawed)

Butter ( 2 tbsps)

Garlic (1-2 cloves, minced)

Evaporated milk (one small can)

All Purpose Cream (the one in the small box)

Beef cube (1 cube)

Salt and sugar to taste

Water

Parmesan cheese

Saute minced garlic in butter. Add the beef and stir fry until it turns brown. Add the mushrooms then the vegetables. Add a half cup of water then add the beef cube, let it simmer. Add the can of milk and the whole box of cream. Add salt and sugar to taste. When it begins to boil, add the rice. Stir the rice thoroughly and mix the beef, vegetables and mushroom evenly. Stir constantly. You can add a bit more of water if it appears a little dry. Let it heat a bit then serve. Sprinkle parmesan cheese on top for more of that Italian taste.

Hope you like this one.