Risotto con Sugo di Carne

Risotto with Meat Sauce/Risotto con Sugo di Carne

@mangia.con.elena

www.mangiaconelena@gmail.com

 Risotto is a versatile dish rooted very much in my childhood. We grew up eating the way my mother learned how to cook in Italy.

This was a common meal in our house. Made with the Sunday meat sauce that she already had in the fridge. She also made it without meat and a simple marinara sauce loaded with garlic and basil.  I love this dish because the arborio rice soaks up all of the rich sauce and the meat gives it a deeper flavour. If you do not have home made sauce ready to go in the fridge, you can make a  quick version like I did using fresh tomatoes or canned (whole San Marzano tomatoes). This dish takes some time and you need to be constantly stirring so make sure you allot yourself  about half hour of cook time once you are done prepping. You will also need vegetable, beef or chicken broth (really depends on the meat and what kind you have in the sauce). I used chicken stock for this one. The stock does not have to be home made, cans or tetra packs work well. Stock needs to be hot so keep it simmering on the stove ready to go. Serve as a primo piatto when making a multi course dinner or as a main meal. If serving as primo piatto, keep the portions smaller as this dish is quite filling. Remember, this dish can be made with or without meat!

** If you are using sauce already made then you can skip the first 6  steps. Reheat the sauce on the stove. The instructions for the sauce can be made with or without meat

Ingredients

• 10-12 fresh vine ripened tomatoes quartered or 1 can san marzano whole plum tomatoes crushed by hand
• 1 tbsp tomato paste (I prefer the tubes as they are more flavourful)
• 4 cups of stock of your choice, simmering on the stove
• 1 lb of ground meat ( I used chicken but beef, turkey, pork or veal work well)
• 1/2 cup white wine
• 2 diced shallots or medium diced sweet onion
• 2 cloves of garlic finely chopped
• 5/6  fresh basil leaves or 1/2 tsp or leave out 
• 1 tbsp of italian seasoning
• 2 cups arborio or carnaroli italian rice
• 1/2 cup grated parmigiano
• 1 tbsp of butter
• salt

Directions

1. Heat olive oil in a large skillet pan with a deep base.
2. Add onions and saute for a few minutes and then add garlic. Simmer until translucent (about 5 min)
3. Add ground meat and stir into onions and cook until brown. Season with salt and pepper and italian seasoning
4. Make a well in middle, add tomato paste and stir in
5. Add wine and let simmer until wine evaporates and liquid reduces (5-7 minutes)
6. Add quartered tomatoes, torn basil and simmer with lid on until a nice sauce develops. Crush the tomatoes with a wooden spoon to release the juices (this takes about 15-20 minutes). Taste to adjust seasonings
7. Now it is time to add the rice to the sauce! 
8. Stir in rice and let simmer in sauce until rice is nice and coated. 
9. Keep risotto at a med/high active simmer
10. Pour a ladle full of simmering broth into the rice. It is really important to stir constantly with a long wooden spoon. Make sure to wipe down the sides and bottom of pan continuously so the rice does not stick.  Keep doing this until the liquid is all gone. Repeat this step as many times as it is needed to cook the rice. 
11. Start tasting the rice after about 15 minutes of cooking. As it starts to get tender  reduce the amount of broth and allow rice to absorb the liquid. Keep stirring!
12. When the rice is fully cooked it should be tender but firm to bite. 
13. A few minutes before rice is completely cooked add parmigiano and butter and stir in until completely absorbed.
14. Remove from heat taste test for salt and stir in if needed.  Transfer to bowls and add more parmigiano just before serving
15. Serve immediately!

Buon appetito!!!!

Fatto con amore, 

Elena 💜