Pasta, Noodles and Rice Recipes - Risotto with Tomatoes and Beef Recipe

Ingredients

Serve 4-6

• 2 tablespoons olive oil

• 65 g/2 1/2 oz butter, softened

• 1 onion, sliced

• 250 g/8 oz minced beef

• 125 g/4 oz kidneys, sliced

• 1 chicken liver, sliced

• 400 g/13 oz tomatoes, skinned and mashed

• 1 liter/1 3/4 pints Beef Stock

• 400 g/13 oz arborio rice

• 75 g/3 oz Parmesan cheese, freshly grated

• salt and pepper

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Method:

1. Heat the oil and half of the butter in a heavy-based saucepan add the onion and fry over a low heat for 5 minutes, until golden.

2. Add the minced beef, kidneys and chicken liver, increase the heat and fry until browned, stirring. Add the tomatoes and season to taste, lower the heat and cook for 30 minutes.

3. Place the stock in a saucepan and simmer gently. Add the rice and mix well to coat each grain with the butter and oil. Add enough of the stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

4. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

5. When all the liquid has been absorbed and the rice is creamy, remove from the heat.

6. Stir in the remaining butter and the Parmesan, and fold gently to mix. Leave to stand for 2 minutes, then serve.