1 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup mascarpone cheese (or cream cheese, softened)
3 tbsp butter
2 tbsp olive oil
2 tsp fresh thyme (or 1 tsp dried)
1 tsp dried oregano
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley, chopped
Optional: truffle oil for drizzling
Instructions:
Brown the Beef: In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Season with salt and pepper. Transfer to crockpot, leaving some fat in the pan.
Sauté the Aromatics: In the same skillet, add olive oil if needed. Sauté onions until softened, about 5 minutes. Add garlic and cook 1 minute more. Add to crockpot.
Prepare the Mushrooms: Add sliced mushrooms to the skillet and cook until golden and most liquid has evaporated, about 8-10 minutes. Season with salt, pepper, and thyme. Add to crockpot.
Toast the Rice: Add Arborio rice to the crockpot and stir to combine with beef and vegetables.
Add Liquids: Pour in warm beef broth, white wine, and oregano. Stir gently to distribute evenly.
Slow Cook: Cover and cook on LOW for 2-2.5 hours, stirring every 30 minutes to prevent sticking. Rice should be creamy but still have a slight bite.
Finish with Creaminess: In the last 15 minutes, stir in heavy cream, butter, mascarpone, and half the Parmesan cheese. Taste and adjust seasoning.
Serve: Garnish with remaining Parmesan, fresh parsley, and a drizzle of truffle oil if using. Serve immediately while hot and creamy.
Serves 6-8
Chef's Tips:
Stir every 30 minutes to ensure even cooking and prevent sticking
The risotto should be creamy but not soupy - add more broth if too thick
For extra richness, finish with a pat of butter
Leftovers reheat well with a splash of broth or cream
