Tag: risotto rice

Risotto Bolognaise

Arborio rice is simmered until tender in a lovely meat and tomato sauce in this delicious risotto.

1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 clove garlic, peeled
handful fresh parsley
6 rashers bacon
4 anchovy fillets
3 tbs. butter, plus 1 tbs. extra
1/2 tsp. regular olive oil
8 oz. ground beef
1/2 cup Marsala
1 x 14 oz. can diced tomatoes
1 tbs. tomato paste
2 tbs. whole milk
2 quarts veal or beef stock
2 bay leaves
2 1/2 cups risotto rice
1/3 cup grated Parmesan cheese, plus extra to serve

Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies into a food processor and whiz to a fine mash.

Heat 3 tbs. of   butter with the oil in a deep Dutch oven with a tight fitting lid. Tip the contents of the food processor in and cook 5 minutes to soften. Add the meat and brown, breaking it up as you go with a wooden spoon. Add the Marsala, tomatoes, tomato paste, milk, 2 cups of stock and bay leaves. Bring to a boil, clamp on the lid and bake for 1 hour.

Once the sauce is out of the oven, fish out the bay leaves, then put on a low burner . Heat the remaining stock. Stir the rice into the sauce. Stir in a ladleful of stock until it is absorbed. Repeat this process until the rice is tender. It should take 18-20 minutes.

Stir in the cheese and serve with a little more sprinkled on top.

Serves 6-8

Lemon Risotto

This luscious risotto is delicately scented with lemon and a bit of rosemary adds just the right amount of earthiness.

2 shallots
1 rib of celery
1/4 cup butter
1 tbs. olive oil
1 1/3 cups risotto rice
4 cups vegetable stock
zest and juice of 1/2 lemon
2 small sprigs of rosemary, finely chopped
1 egg yolk
4 tbs. grated Parmesan cheese, plus more to sprinkle
4 tbs. heavy cream

Put the shallots and celery in a mini food processor and blitz to a fine mush. Heat half the butter and all the oil in a wide saucepan and add the shallots and celery. Cook gently to soften, about 5 minutes. Stir in the rice, letting it get a good coating of the oil and butter.

Meanwhile, heat the stock in another saucepan, then keep on low.

Pour a ladleful of the stock into the rice and stir until it is incorporated. Continue doing this until the rice is al dente. You may not need all the stock, or you might need more water from the kettle, depending on your rice.

Stir the lemon zest and rosemary into the risotto. In small bowl, combine the lemon juice, egg yolk, Parmesan and cream. When the risotto is ready, stir this in along with the remaining butter. Season well and serve with more Parmesan grated over the top.

Serves 2 as supper or 4 as a side