Bolognese Risotto

Cook Time 1 hour and 30 minutes

Servings 4

Ingredients

1L chicken stock
1 tbsp extra virgin olive oil
1 onion, finely diced
400g risotto rice
¼ cup white wine
25g butter
Salt and pepper
20g Parmesan, finely grated

Bolognese
2 tbsp of extra virgin olive oil
500g beef mince
1 onion, finely diced
3 garlic cloves, roughly chopped
2 x 410g can of Ardmona tomato puree
Salt and pepper

¼ bunch basil, leaves picked

Method

For the Bolognese, heat a heavy based casserole pot and cook the onion and garlic with the olive oil. Stir over a medium heat until soft. Now add the meat and with a wooden spoon separate the meat and cook until brown. Season well with salt and pepper and then add the tomato puree. Bring to the boil and then simmer over a gentle heat for 45 minutes to an hour, stirring occasionally. This can be made a day or two in advance.

For the risotto, place stock into a pot and bring to a gentle simmer. In a large pan with sides, sweat the onion and cook in the oil until soft. Now add the rice., stirring and toasting it until completely coated with the onion and oil. Add the wine and allow the rice to absorb the liquid. Ladle by ladle add the hot stock, allowing the rice to absorb the liquid each time. Do not over stir but rather agitate the pan. This should take about 20 minutes. Once cooked incorporate the butter and then remove from the heat. Fold in through the grated parmesan. Add half of the bolognese and gently stir through the risotto. Finally add the basil and a little extra grated parmesan.

Note: You can freeze the extra bolognese sauce for another time.