Bolognese risotto combines my two favourite things: spaghetti and rice. If you’re a bolognese spaghetti and rice lover like me, you’re sure to like this one!
This bolognese risotto is a simple recipe that is sure to be loved by the whole family, my family surely does, especially my little one. It’s based on the recipe by Marcella Hazan in her book, Essentials of Classic Italian Cooking. If you need more coaxing, my husband isn’t the biggest fan of risotto in general (which is a shame since I adore it) even loved this, so that’s really saying something!
The bolognese sauce goes perfectly well with risotto rice, and the deep, rich taste of the risotto cooking in beef broth… pure yum. I could eat this all day, everyday.
This one takes a while to make though, 2 hours or so, but the recipe itself is super simple (it’s the same sauce as the Authentic Spaghetti Bolognese recipe I shared some time back).
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 3/4 cup white onions, chopped
- 2 tablespoon butter
- 1 cup whole milk
- 500g minced beef
- 2 cups risotto rice
- 4 cups beef broth (or simply just water)
- 2 x 250g cans of chopped plum tomatoes
- 1/4 cup grated parmesan cheese
1. Chop up the celery, carrots and onion. Over medium heat, add the butter and the onion into a large pot, stir and let it cook until the onion becomes see-through, about 3-4 minutes. Add in the carrots and celery and cook for another 3-4 minutes.
2. Put in the meat and break up with the back of your wooden spoon, add some salt. Stir and allow to cook through, and then add the cup of milk. Keep stirring for a couple of minutes, then reduce to a lower heat, and let it simmer until all liquid (milk) disappears.
3. Once the milk is gone, add in the canned tomatoes, breaking them into smaller chunks with your spoon as you stir. Add some salt and pepper. Allow to simmer for awhile – the longer the better, but I usually do 45 minutes.
4. Add in the risotto rice into the bolognese, stir and make sure the rice is coated well. Add in the broth (or water), cup by cup, every 5 minutes, until all cups of broth or water are all used up.
5. Stir regularly so the rice doesn’t stick to the bottom of the pan and burn. Once the rice has soaked up all the liquid (around 25 minutes), the risotto is done. Turn off the heat, add in the cheese and let it melt into the hot food, stirring gently. Serve immediately with some salt and pepper.
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