Risotto de ternera

Ingredientes

• 15 ml (1 tbsp) olive oil
• 1 large onion, peeled and finely chopped
• 3 garlic cloves, peeled and crushed
• 500 g (2 cups) beef mince
• 500 g (2 cups) carnaroli rice
• 500 g (2 cups) passata
• 5 ml (1 tsp) dried oregano
• 500 ml (2 cups) beef stock
• 15 ml (1 tbsp) sugar [optional]
• 200 g (2 cups) Mozzarella, torn into pieces
• 100 g (1 cup) Parmesan cheese, grated

Preparación

1. 1

   Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.

2. 2

   Add the garlic, and fry for 1 minute.

3. 3

   Turn up the heat and add the mince, browning it, which should take 5 minutes.

4. 4

   Lower the heat to medium and stir in the rice.

5. 5

   Pour in the passata and sprinkle in the oregano.

6. 6

   Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.

7. 7

   Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you’ve used up all the stock.

8. 8

   By this time, the meat should be cooked through. The rice shouldn’t be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.

9. 9

   [Optional] Stir in the sugar.

10. 10

    Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!