When it comes to home-cooked comfort food, Michael Bublé’s grandma knew exactly what she was doing. Her red meat risotto is a family staple — the kind of hearty, simple dish that fills the kitchen with warmth and nostalgia.
This rustic Italian-style risotto swaps the usual white wine and broth for rich crushed tomatoes and beef bouillon, creating a bold red sauce that clings to every grain of Arborio rice. Finished with Parmesan, it’s the kind of recipe that’s been passed down through generations — no frills, just pure comfort in a bowl.
Why Everyone Will Love This Recipe
- Hearty and filling: Packed with steak and rich tomato flavor.
- Simple ingredients: No wine or stock needed — just pantry staples.
- Family-style comfort: A one-pot meal that’s as cozy as it gets.
- Customizable: Adjust seasoning or add veggies to make it your own.
Ingredients
- Butter (or olive oil, for sautéing)
- 2 large white onions, chopped
- 2 cups steak, finely chopped (round steak works best)
- 2–3 beef bouillon cubes (to taste)
- 1 (28-oz.) can crushed tomatoes
- 26.5 oz. Arborio rice
- Parmesan cheese (optional, for serving)
How to Make Michael Bublé's Grandma's Red Meat Risotto
- In a large stockpot, melt butter (or heat olive oil) over medium heat. Add the chopped onions and sauté until translucent and fragrant.
- Stir in the finely chopped steak and cook for about 10 minutes, allowing the meat to brown and develop flavor.
- Add 2–3 beef bouillon cubes, adjusting the amount based on your taste and the size of your batch. These will dissolve into the sauce, creating a deep, savory flavor.
- Pour in the crushed tomatoes, then stir in the Arborio rice. Mix well so the rice absorbs all that tomato richness.
- Add 1 cup of hot water to the rice mixture and stir continuously over low to medium heat until the water evaporates.
- Keep adding water one cup at a time, stirring constantly so the rice doesn’t stick or burn. Continue for 15–20 minutes, until the rice is creamy and tender.
- Once cooked, stir in grated Parmesan cheese for extra richness (optional but highly recommended).
- Serve immediately — no need for fancy plating. Just big, comforting spoonfuls of risotto straight from the pot, the way Grandma would have wanted.
Cooking Tips
- Keep stirring: This is key to risotto’s creamy texture.
- Use hot water: Adding cold water can shock the rice and slow down cooking.
- Taste as you go: Add more bouillon if you want a stronger, beefier flavor.
- Add a twist: Try tossing in peas or a splash of red wine for a deeper color and taste.
Frequently Asked Questions
Can I use a different cut of meat?
Yes! Any lean, tender cut works well — round steak, sirloin, or even leftover roast beef.
Do I have to use Arborio rice?
Arborio is best for creamy risotto, but you can use Carnaroli or Vialone Nano if available.
Can I use vegetable bouillon instead of beef?
You can, but the flavor will be lighter and less rich.
Is this risotto supposed to be red?
Yes! The crushed tomatoes give it its signature red color and tangy depth.
Can I make this ahead of time?
Yes, but risotto is best served fresh. Reheat gently with a splash of water or broth to revive the texture.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a few tablespoons of water to loosen the texture.
How to Freeze
Let the risotto cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove.
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