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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto. Ingredients:
800 ml beef stock |
120 ml olive oil |
1 small onion, finely diced |
150 g ground pork |
150 g minced beef |
300 g arborio rice |
1/3 cup red wine |
200 g passata |
1/4 teaspoon saffron strand |
40 g butter |
60 g pecorino cheese, grated |
Directions:
1. Bring stock to boil and then keep simmering.
2. Heat oil in wide heavy based pan. Add onion and saute until soft.
3. Add meat browning the meat until cooked.
4. Add rice and stir for a minute or two, then add wine and let it evaporate.
5. Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock.
6. Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper.
7. When cooked, remove from heat and stir in butter and top with cheese.
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