Beef Stroganoff Risotto - cooking recipe

Ingredients

1 lb good ground beef (not too lean)
1/2 teaspoon salt
1 teaspoon pepper
1 yellow onion, diced
1 1/2 lbs mushrooms, fresh sliced into big chunks
1/4 cup very dry sherry
3 dashes hot sauce (I use Pick-a-Peppa or Tabasco)
3 -4 dashes Worcestershire sauce
1 tablespoon mushroom, powder (optional)
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 1/2 cups arborio rice
4 cups beef broth (homemade, or enrich standard beef broth with Knorr beef concentrate)
3/4 cup parmesan cheese, grated
1/2 cup sour cream
2 tablespoons butter
1 tablespoon chives, chopped

Preparation

Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
In same pan, add a little olive oil if necessary. Saute mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
Add rice and stir well. Add broth 3/4 cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
Should be creamy and RICH!