Creamy tomato risotto with minced meat and brunoise vegetables
Ingredients
4 persons
- 1 jar Elvea Basilico pasta sauce
- 320 grams risotto rice
- 2 shallots
- 2 cloves of garlic
- 5 carrots
- 2 celery stalks
- 11.3 ounces ground meat mixture
- 1 tablespoon olive oil
- 8 grams of butter
- 1 liter chicken broth
- 80 grams grated Parmesan cheese
- Flat-leaf parsley
Preparation
-
1
Finely chop the shallots and garlic.
-
2
Cut the celery (without leaves) and the carrots into a fine brunoise.
-
3
Grate the Parmesan cheese.
-
4
Make the chicken broth: bring 1.2 L of water to a boil and add 1 tbsp chicken broth paste or 2 bouillon cubes.
-
5
Heat the olive oil in the pot and add the finely chopped shallots. Let them soften over a low heat (don't let them brown!) until the shallots are translucent. Then add the garlic and cook for another minute.
-
6
Add the ground meat to the shallots and garlic and fry over low heat until crumbly.
-
7
Add the celery and carrots and let the vegetables simmer for a few minutes, stirring, over low heat until they soften.
-
8
Add the risotto rice and sauté for 2 minutes, stirring constantly.
-
9
Now add chicken broth until everything is just covered. Let it simmer over low heat and stir regularly.
-
10
Once most of the liquid has been absorbed by the rice, add another splash of broth until the rice is al dente. (You'll need about 1 liter of liquid, but it could be a bit more, depending on how cooked you like your risotto.)
-
11
Then turn off the heat, place the lid on the pot, and let the rice steam for 2 minutes.
-
12
Then stir in the butter, put the pot back on low heat, and add the tomato sauce.
-
13
Stir well and let it simmer so that the rice absorbs the tomato sauce thoroughly.
-
14
Finally stir in 80g of the Parmesan cheese into the risotto. Keep the rest for garnishing.
-
15
Serve the risotto in shallow bowls and garnish with the remaining grated Parmesan cheese and some flat-leaf parsley.
Enjoy your meal!
I used the Basil sauce from ELVEA. Prefer something a bit more neutral? Then choose Tradizionale. Want it a bit spicier? Go for Arrabbiata.
Not a fan of celery? Feel free to replace it with red bell pepper. You can also replace the minced meat with scampi, or simply omit it and serve the risotto with a piece of fish.
Risotto takes a bit of patience, but is actually very simple: let it cook gently and stir occasionally. Ideal for cooking together while your guests are already sitting around the table.
You can also make this dish perfectly in advance. Only add the Parmesan when reheating and keep some tomato sauce aside to make the risotto nicely creamy again. Finish with an extra knob of butter for extra shine.
And handy: you can just put the pot on the table and let everyone serve themselves. Pure coziness.
