Bolognese risotto
It sounds a little out there but merging two classic Italian dishes tastes amazing and it uses up a lot of pantry staples, too. Grating over halloumi at the end might be unconventional, but the saltiness adds an extra flavour bomb and enhances the oozy texture.
Ingredients
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1 tbsp
olive oil
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250g
beef mince (5% fat)
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1
brown onion, finely chopped
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1
carrot, peeled and finely diced
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2
garlic cloves, crushed
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1/4 tsp
celery salt
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1/2 tbsp
tomato purée
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1/2
bell red pepper, deseeded and finely diced
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150g
arborio risotto rice
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1 x 400g can
chopped tomatoes
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1
dried bay leaf
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1/2 tsp
dried oregano
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2 tsp
Worcestershire sauce
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400ml
beef stock
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50ml
semi-skimmed milk
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Small handful of fresh basil, finely chopped, plus a few leaves to garnish
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25g
halloumi cheese, grated
Directions
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Heat one teaspoon of olive oil over a medium-high heat in a large frying pan and scrape in the beef mince. Break it up with your spoon and brown (for about 5 minutes) until there are no more pink bits. Transfer to a plate with a slotted spoon and set aside.
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Add the remaining olive oil to the same pan and turn the heat down slightly. Add the onion and carrot and sauté gently for 5-10 minutes until softened and translucent but not coloured.
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Stir in the garlic, celery salt, tomato purée and red pepper and cook for 1 minute more. Turn the heat up slightly and add the arborio risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent.
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Tip the mince back into the pan with the chopped tomatoes, bay leaf, oregano and Worcestershire sauce and mix well.
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Add a ladleful of beef stock and cook over a low-to-medium heat, stirring frequently, until nearly all the stock has been absorbed by the rice.
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Gradually add the milk and the remainder of the stock a little at a time and continue to simmer and stir. By the time the final 100ml of stock has been added, the rice should be tender with a slightly chalky bite – this should take about 15 to 20 minutes so keep tasting.
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The overall consistency should be loose and creamy but not sloppy. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.
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Remove the pan from the heat and adjust the seasoning if necessary. Stir through the basil leaves and let the risotto sit for 2 minutes.
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Divide the bolognese risotto between bowls and top with a grating of halloumi. Garnish with a few basil leaves just before serving.
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