4. Bolognese risotto
A combination of two classic Italian dishes. All the flavor of a Bolognese, with the finery of a risotto. Enjoy.
Preparation: 15 Minutes
Cooking Time: 1 hour 30 Minutes
Serves: 4
Ingredients:
- 300g minced beef or Quorn
- 250g chestnut mushrooms
- A handful of dried mushrooms
- Hot beef stock
- 3 tablespoons olive oil
- 1 chopped onion
- 1 chopped garlic clove
- Grated parmesan cheese (or vegan alternative)
- Tablespoon of dried oregano
- 2 balls of mozzarella
- Worcestershire sauce (not essential!)
- Celery salt
- 200g of passata
Method:
- Cook mince and chestnut mushrooms for 25 minutes on medium heat in the oven.
- Whilst cooking, add hot stock to the dried mushrooms.
- Soften onion and garlic in the oil in a frying pan, before adding rice and stirring until fully coated.
- Chop and add in the soaked mushrooms, before stirring in the residue every now and then, until the rice is cooked.
- With the rest of the ingredients now in the main pan, simmer whilst adding the mozzarella.
- Place in the oven on medium heat until the mozzarella is golden and bubbling over the risotto.