Anne Burrell’s One-Pot Brisket Risotto

Yield: 4 servings
Calories: 551
Theme: Dinner
Rating:  This recipe has not been rated

Risotto is the perfect dish for any holiday dinner party because it’s quick and hearty. You can customize it in any way – add your choice of protein, like chicken, or rock shrimp, but the balsamic brisket is used here to make a fancy meal. Don’t spend hours in the kitchen! Everything comes together in one pot, and under 20 minutes.


Recipe from Own Your Kitchen by Anne Burrell and Suzanne Lenzer


  • Extra virgin olive oil
  • 2 onions, cut into 1/4-inch dice
  • Kosher salt
  • 6-7 cups chicken stock
  • 2 cups Arborio or Carnaroli rice
  • 2 cups dry red wine
  • 1/2-3/4 cup freshly grated Parmigiano
  • 2 tbsp unsalted butter
  • 1 1/2 lb balsamic beef brisket, cooked


1. Coat a large saucepan generously with olive oil and add the onions; season with salt and bring to medium-high heat. Cook the onions, stirring frequently, until soft and aromatic, 8 to 10 minutes.


2. Heat the stock in a medium saucepan and keep warm.


3. Add the rice to the onions and stir; toast the rice for 2 to 3 minutes, stirring frequently. The rice should stick a little bit (not a lot) to the bottom of the pan.


4. Add enough of the wine to cover the surface of the rice and cook, stirring frequently, for 3 to 4 minutes or until the rice absorbs the wine.


5. When all the wine has been absorbed, add enough of the hot chicken stock to cover the rice. Season with salt and taste the liquid; it should taste good. Stir frequently until all the stock has been absorbed; repeat this process, adding more hot stock to cover the rice and stirring until absorbed.


6. Add the final batch of chicken stock (for a total of three additions) and stir. When the stock has absorbed about halfway, stirring constantly.


7. When the last addition of the stock has been absorbed, taste a couple of grains; the rice should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the rice has tightened up).


8. Remove the pan from the heat and add the Parm and butter, whipping the risotto vigorously until well combined - then top with the cooked brisket and serve.

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