Sunday, March 20, 2011

Bolognese Risotto

WOW this stuff is good. I belong to a group on Facebook called Recipes from Around the Globe. A guy named Chris posted this, all in grams and celsius. After I used various conversion charts and figured out how to Americanize it, it's really pretty easy to make and boy is it good. He said it would serve four, but five of us ate and ate and almost half is left. It's so good that my seven year old wants to take the leftovers in her lunchbox tomorrow.


1 pound ground beef
2 cups risotto rice
2 liters of stock (any is fine, I used mostly chicken, with a can of beef thrown in)
1 tablespoon of tomato paste
2 tablespoons milk
1 onion, chopped
2 T unsalted butter
2 cans chopped tomatoes (or chop your own!)
1 teaspoon chopped garlic
4 bay leaves
1/2 cup parmesan
4 ounces cream cheese
1/3 cup red wine


1. Pre-heat the oven to 300
2. Separate 2 cups of the stock
3. Add the tomato paste to the milk and mix in well
4. Add the garlic, onion and butter to skillet
5. Add the meat and cook until done
6. Add the marsala, then the tomatoes, then 2 cups of stock and the bay leaves
7. Add the milk mixture, mix the whole lot together
8. Transfer the whole lot into an oven suitable container and place into the oven
9. Rinse out the skillet, then put in the rice
10. Toast the rice lightly, don't allow it to brown
11. Add the stock, about a ladleful first
12. Bring to a simmer and stir, allowing the stock to reduce
13. Before the whole mixture dries out, add another ladleful of stock and repeat step 12
14. Repeat until the rice has cooked (chefs like it to have a slight bite; I don't)
15. Add the cream cheese and mix it in completely
16. Add 1/4 cup of the parmesan (the other is to sprinkle on top at the end)
17. Mix all this together
18. Check the oven, the bolognese should be done by now, if the bolognese is very runny you may want to remove some of the liquid
19. Add the Bolognese into the Risotto and mix together
20. The dish is complete

YUM.. The end.

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