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Beef Burgundy Risotto II Recipe

Ingredients

1/2 pound beef bouillon

8 ounces dry white wine

1 (12 fluid ounce) can or bottle beer

1 (6 ounce) can beef broth

2 tablespoons butter, melted

1 teaspoon salt

1 teaspoon dry mustard

Directions

In a large saucepan, combine bouillon, wine, beer, broth, butter, salt, and dry mustard. Bring to a boil over medium heat. Reduce heat, cover, and simmer just enough to cover.