Bolognese Risotto
Transform your dinner routine with this irresistible Bolognese Risotto, where the comfort of creamy Arborio rice meets the rich, hearty flavors of homemade Bolognese sauce. This recipe is a delightful fusion of two Italian classics, combining tender ground beef, fragrant sautéed vegetables, and the velvety texture of risotto for a dish that's as satisfying as it is elegant. Perfectly balanced with a splash of dry white wine and finished with freshly grated Parmesan and a sprinkle of parsley, this savory delight is ideal for an indulgent family meal or impressive dinner presentation. Cooked to creamy perfection using the traditional ladle-by-ladle method, this risotto guarantees authentic flavor in every bite. Whether you're a fan of Italian cuisine or looking to elevate your cooking repertoire, this Bolognese Risotto is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 unit small onion, finely chopped
- 1 unit carrot, finely diced
- 1 unit celery stalk, finely diced
- 2 unit garlic cloves, minced
- 250 grams ground beef
- 100 milliliters dry white wine
- 400 grams crushed canned tomatoes
- 750 milliliters beef stock
- 300 grams Arborio rice
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the onion, carrot, celery, and garlic, and sauté for 5-7 minutes until softened and fragrant.
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a wooden spoon as it cooks.
Pour in the white wine and let it simmer until mostly evaporated, about 3-4 minutes.
Stir in the crushed canned tomatoes, season with salt and pepper, and reduce heat to low. Let the Bolognese sauce simmer gently for 20 minutes.
In a separate saucepan, heat the beef stock and keep it warm over low heat.
In a large saucepan or deep skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the Arborio rice and toast it lightly for 2-3 minutes, stirring constantly to coat each grain in the oil and butter.
Reduce the heat to medium-low and add a ladleful of warm stock to the rice. Stir continuously until the stock is almost fully absorbed.
Repeat this process, adding stock one ladleful at a time, stirring constantly, and letting it absorb before adding more. This should take about 20-25 minutes.
Once the rice is creamy and cooked to al dente, stir in the prepared Bolognese sauce.
Remove the pan from heat and fold in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper, if needed.
Let the risotto rest for 1-2 minutes, then garnish with fresh parsley.
Serve immediately, optionally sprinkling with additional Parmesan.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 6957 mg | 302% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 24.8 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2921 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
