Risotto Bolognese takes time, but the result is completely worth it.
Total Time:1 hour 40 minutes
Yield:6 servings 1x
1 onion, peeled and quartered
1 carrot, peeled and cut into large chunks
1 stick celery, cut into large chunks
1 small garlic clove, peeled
small handful of fresh parsley
75 grams bacon
50 grams plus 1 tablespoon butter
1/2 teaspoon olive oil
250 grams ground beef
80 ml marsala
1 can chopped tomatoes
1 tablespoon tomato puree
2 tablespoons milk
1 to 2 liters beef stock, divided
2 bay leaves
500 grams risotto rice
6 tablespoons grated parmesan
salt and pepper to taste
Preheat oven to 150C and dig out a big oven proof pot.
Add your onion, carrot, celery, garlic, parsley and bacon to your food processor. Blitz away until you have a colorful mush. Don’t put your processor away yet. We’re using it again in a minute.
In your large pot, heat the butter and olive oil. Add your veggie/bacon mush to the pot, and cook for about five minutes, stirring occasionally.
Add the ground beef and break it up with your wooden spoon. Allow it to brown, then add in the red wine.
Tip your can of chopped tomatoes into your food processor and crank it up until smooth. It will only take a couple seconds. Add to the pot and give it a stir.
In a small dish, stir together the milk and tomato puree. Add that to your pot along with 500 ml of your beef stock and your bay leaves. Give it all a good mix.
Bring this to a boil and then clamp the lid on your pot. Transfer it to the oven, and allow it to bubble away happily for an hour.
Once your meat sauce is out of the oven, put it back on the stove over low heat, and fish out the bay leaves. Add your remaining stock to a sauce pan and bring it to a simmer. Make sure the rest of your ingredients are ready because you’re about to enter deep stirring reverie.
Add your rice to your meat sauce and start your stirring. Depending on how much liquid is already in your sauce, you may need to add a ladleful of stock at this time.
Continue to stir your rice for about 18-20 minutes, add another ladle of stock every time the liquid becomes absorbed. I never need all the stock, but if you need it and don’t have it ready, you’re screwed. Give your rice a taste to check it’s cooked through.
When it’s ready, turn the heat off and stir in a tablespoon of butter and your parmesan cheese. Taste it to see if you want to add any salt and pepper.