Wagyu Beef Risotto Recipe: Restaurant Luxury at Home

Yesterday’s memories of home always seem to circle back to the kitchen—the clinking of pots, the aroma of garlic melting in butter, and someone gently stirring a pot while humming an old tune. This Wagyu Beef Risotto brings that same warmth right back to the table. It’s a dish that feels both rustic and refined, one that celebrates patience, good ingredients, and a touch of care in every creamy spoonful.

Why This Recipe Works

• Simple ingredients, soulful flavor: Every element in this dish—rice, butter, broth, and beef—works together to create a comforting richness that feels timeless.
• The art of slow stirring: Risotto is about rhythm. Stirring gradually builds creaminess without heavy cream, giving it that farmhouse texture and heartiness.
• Wagyu makes it unforgettable: The seared beef adds an indulgent finish with its buttery marbling that melts into the risotto, deepening every bite.
• Homemade broth magic: Using warm, flavorful broth instead of plain water turns a simple grain into a luxurious, aromatic base.
• Balanced comfort: The creamy rice contrasts beautifully with the savory beef and the fresh brightness of chives and parmesan on top.

Ingredients

• 7 oz (200 g) beef sirloin steak (preferably Wagyu)
• Salt and freshly ground black pepper, to taste
• High smoke point oil for searing (such as canola or grapeseed oil)
• 2 cloves garlic, smashed
• 1 bay leaf
• Chicken or beef bouillon, as needed for broth
• 2 tbsp (30 g) butter
• 1 shallot, finely diced
• 4 oz (113 g) arborio rice
• 2 tbsp (30 g) finely grated parmesan cheese, plus extra for garnish
• Chopped chives, for garnish

Equipment Needed

• Medium saucepan
• Large skillet or frying pan
• Wooden spoon or risotto paddle
• Ladle for adding broth
• Sharp knife and cutting board
• Small bowl or plate for resting the beef

Instructions

Melt the Butter and Sauté the Shallot

Start by melting butter in a medium saucepan over medium heat. When it begins to foam and give off that nutty aroma, toss in the diced shallot. Let it soften and turn translucent, about 3 to 4 minutes. This is where the cozy magic begins—the base of every good risotto starts with butter and shallot sharing secrets over gentle heat. Stir occasionally so it doesn’t brown. The goal is mellow sweetness, not a harsh bite.

Toast the Arborio Rice

Add the arborio rice to the buttery shallot mixture and stir until every grain is coated. Listen closely—it’ll start to make that faint popping sound, like tiny raindrops on the roof. Toasting brings out the rice’s nutty character and helps it hold its shape later. Keep stirring for about 2 minutes until the edges of the grains look slightly translucent. That’s when you know it’s ready to meet the broth.

Add and Stir the Broth Gradually

Pour in your first ladle of warm broth, about half a cup, and stir gently but constantly. You’ll see the liquid slowly vanish as the rice drinks it up. This process—adding broth a little at a time—should take 15 to 20 minutes. Keep the heat low and your patience high. Risotto rewards attention, and this slow method transforms each ladle of broth into a wave of creamy texture. Don’t rush; this is one of those beautiful kitchen moments where slowing down actually makes things better.

Stir in Parmesan and Season to Taste

Once the rice is al dente—tender but with a little resistance when you bite—remove the bay leaf and stir in the grated parmesan cheese. Watch as it melts and turns everything silkier. Season with salt and pepper to taste, then give it one last loving stir. The aroma alone will make you pause for a second. This is the kind of dish that makes you grateful for wooden spoons and slow afternoons.

Sear the Wagyu Beef

While the risotto simmers, season your beef sirloin generously with salt and pepper. Heat a large skillet over high heat with just enough oil to coat the surface. When the oil shimmers, place the steak down—it should sizzle immediately. Let it sear for about 2 to 3 minutes per side, or until your preferred doneness. Wagyu cooks quickly because of its marbling, so don’t walk away. Once done, remove it from the pan and let it rest for 5 minutes. That rest time lets the juices settle, ensuring every slice stays tender and full of flavor.

Plate and Serve

Spoon the creamy risotto into bowls, creating a gentle bed for the star of the show. Slice the rested Wagyu into thin, tender strips and arrange them on top. Sprinkle chopped chives and a generous handful of parmesan over everything. The cheese will melt slightly on contact, adding that final farmhouse touch. The dish looks elegant, but it feels like something your grandmother would have made for Sunday supper—heartfelt and nourishing.

Tips and Tricks

Choosing the Right Rice

Arborio rice is the classic choice because of its high starch content, which gives risotto that creamy texture without needing cream. If you can find carnaroli, even better—it’s often called the “king of risotto rice” for its ability to stay firm while still turning creamy. Always toast it briefly before adding liquid to lock in flavor and structure.

Keeping the Broth Warm

Never add cold broth to your risotto. It shocks the rice and interrupts the creamy process. Keep your broth simmering gently in a separate pot throughout cooking. Homemade broth, especially one enriched with garlic and a bay leaf, makes a world of difference compared to store-bought versions.

The Perfect Wagyu Sear

Because Wagyu has such beautiful marbling, it needs quick, high-heat cooking. Don’t overcrowd the pan or move the steak around too much—let it sear undisturbed for a good crust. If the pan starts to smoke excessively, lower the heat slightly. Resting afterward keeps the beef juicy and flavorful.

Timing the Finish

Aim to finish the risotto and beef around the same time. The risotto should be served immediately after it’s done—it waits for no one. If the beef finishes early, tent it lightly with foil to keep it warm without overcooking.

Leftovers

If you somehow have leftovers, spread the risotto on a plate to cool quickly before refrigerating. It’ll keep for 2 days. Reheat gently with a splash of broth or milk to bring back the creaminess. The beef can be warmed briefly in a hot pan or sliced cold for sandwiches.

Recipe Variations

• Mushroom Risotto with Beef: Add sautéed mushrooms to the risotto for an earthy twist that pairs beautifully with the Wagyu’s richness.
• Garlic Butter Wagyu Risotto: Stir a small knob of garlic butter into the finished risotto for an extra layer of aroma and depth.
• White Wine Risotto: Deglaze the rice with a splash of dry white wine before adding broth for a touch of acidity that brightens the dish.
• Truffle Touch: Finish with a drizzle of truffle oil or a few shavings of truffle for a luxurious version worthy of a special dinner.
• Cheesy Family Style: Mix in a blend of parmesan and pecorino for sharper flavor and a heartier texture that feels like something out of an old Italian kitchen.

Frequently Asked Questions

What makes Wagyu beef special for risotto?

Wagyu’s rich marbling gives it a buttery texture that melts beautifully over the creamy rice. Each bite delivers a balance of indulgence and comfort. Even a small portion of Wagyu goes a long way, infusing the risotto with flavor. It’s a treat worth savoring slowly, the way family recipes are meant to be enjoyed.

Can I use regular beef instead of Wagyu?

Absolutely. While Wagyu adds an unmatched richness, any tender beef sirloin or strip steak works fine. You can even marinate a regular cut in olive oil and garlic for 30 minutes to give it a little extra character. The goal is tenderness and that comforting beefy depth—not just luxury.

How do I know when risotto is done?

Taste it. Perfect risotto should be creamy and loose, with each grain tender but still holding its shape. If it’s mushy, you’ve gone too far. If it’s chalky in the center, it needs more liquid and a few more minutes of stirring. Trust your spoon—it should move slowly through the risotto, not glide like soup.

What should I serve with Wagyu Beef Risotto?

This dish shines on its own, but a simple green salad or roasted asparagus makes a nice companion. If you’re serving it for guests, a crisp white wine like Pinot Grigio or Chardonnay balances the richness perfectly.

Can I make this dish ahead of time?

Risotto is best served fresh, but you can partially cook it ahead by stopping halfway through the broth additions. Spread it on a baking sheet to cool, then finish cooking with the remaining broth when ready to serve. The beef, on the other hand, should be cooked right before serving for the best texture.

Summary

This Wagyu Beef Risotto is more than just a meal—it’s a moment of warmth in a bowl. Every bite carries the comfort of slow stirring, the aroma of butter and garlic, and the tenderness of perfectly seared beef. It’s a dish that turns ordinary evenings into cherished memories, reminding us that good food isn’t just cooked; it’s shared with heart.

Wagyu Beef Risotto Recipe: Restaurant Luxury at Home

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 7 oz (200 g) beef sirloin steak

• Salt and freshly ground pepper

• High smoke point oil for searing

• 2 cloves garlic, smashed

• 1 bay leaf

• Chicken or beef bouillon, as needed for broth

• 2 tbsp (30 g) butter

• 1 shallot, diced

• 4 oz (113 g) arborio rice

• 2 tbsp (30 g) finely grated parmesan cheese, plus extra for garnish

• Chopped chives, for garnish

Directions

• In a saucepan, melt butter over medium heat. Add diced shallot and sauté until fragrant and translucent. Add arborio rice and stir until coated in butter. Deglaze with a splash of hot broth, stirring continuously until most liquid is absorbed, about 2 minutes.
• Gradually add warm broth, a ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more. Continue for about 15–20 minutes until the rice is creamy and al dente. Stir in grated parmesan cheese and mix well until melted. Season to taste.
• Meanwhile, season the beef sirloin with salt and pepper. Heat oil in a separate pan over high heat, then sear the steak for 2–3 minutes on each side or until desired doneness. Rest for 5 minutes before slicing.
• To serve, spoon risotto into bowls, top with sliced wagyu beef, sprinkle with chopped chives and extra parmesan cheese. Serve immediately and enjoy this rich, creamy Italian-inspired dish.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.