Creamy Risotto with Grass-Fed Ground Beef and Grape Tomatoes

simmer

1. Dice Vidalia onion and mince garlic.
2. Brown ground beef in a large pan over medium-high heat, season with salt, breaking apart. Remove and set aside.
3. In same pan, sauté onion until translucent, about 4 minutes.
4. Add garlic and cook 1 minute.
5. Add risotto rice and toast 2 minutes, stirring constantly.
6. Add warm water one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more. Continue for 18-20 minutes.
7. Halve grape tomatoes and stir in with the cooked beef in the last 5 minutes.
8. Remove from heat, stir in shredded mozzarella until melted and creamy.
9. Adjust salt to taste and serve hot.