Michael Buble's Nonna's Red Meat Risotto

Ingredients

1 tablespoon butter

2 large white onions, chopped;

2 cups of steak, finely chopped, round steak is best

2 to 3 beef bouillon cubes

1 twenty-eight-ounce can of crushed tomatoes

26 1/2 ounces of Arborio rice

Parmesan cheese, optional

Directions: Add onions to a stockpot with butter or oil. Cook until translucent. Add the steak and cook all together. It takes about ten minutes. Add two to three beef bouillon cubes to taste. The amount will depend on the size of the batch you are making. You may need more or less. When you cook the rice, you add a lot of water, so you may need to add more bouillon during the cooking process. Add the crushed tomatoes and rice. Add one cup of hot water to the rice and sauce, and stir continuously on low to medium heat. Once the water has evaporated, add another cup of water. Continue doing this until the rice is tender and cooked through. It will take about fifteen to twenty minutes. You must keep stirring, or it will burn. Once cooked, add some Parmesan cheese, and it's ready to serve.