Ingredients:

  • 1.5 lb ground beef (80/20)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 6 cloves fresh garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 1.5 cups long-grain white rice, unrinsed
  • 3 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup parmesan cheese, grated
  • 0.25 cup heavy cream
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place a large heavy-bottomed skillet over medium-high heat. Add the ground beef, breaking it into large chunks. Allow it to sit undisturbed for 3 minutes to develop a mahogany-colored crust before breaking it down further. Once browned, remove excess fat, leaving approximately 1 tablespoon in the pan.
  2. Reduce heat to medium. Add the butter, onions, and Italian seasoning. Sauté until the onions are translucent and the butter begins to foam. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the dry, unrinsed rice to the pan. Stir for 2 minutes to toast the grains in the garlic butter. Pour in the beef bone broth and Worcestershire sauce, scraping the bottom of the pan to release the fond.
  4. Bring the mixture to a boil, then reduce heat to low. Cover tightly and simmer for 18 minutes, or until the liquid is mostly absorbed and the rice is tender.
  5. Remove from heat. Pour in the heavy cream and stir gently. Add the shredded cheddar and parmesan in three stages, folding after each addition until the cheese is completely melted and the sauce is silken. Garnish with fresh parsley.