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Bolognese Risotto

Recipe

Say ciao to a taste of Italy with a Spanish twist with our Bolognese Risotto. Starring Scotch Minced Beef and Onion – the perfect fusion of hearty Scottish ingredients and Italian flair. Dive into the Costa del Scotland and say ‘Al-dae it!’ to this recipe tonight!

Serves: 4 people | Prep time: 30 minutes | Cooking time: 1 hour

Scottish | Main  

Ingredients  

  • 600g Extra Lean Scotch Beef Mince
  • 1 Onion, diced  
  • 500ml Beef Stock (2 Beef Stock pots + Water)
  • 300g Risotto Rice
  • 100ml Milk
  • 70ml Water (plus extra if it begins to dry)
  • 65g Tomato Puree
  • 50ml Spanish Red Wine
  • 20g Garlic Puree
  • 20ml Red Wine Vinegar
  • 4g Smoked Paprika
  • 2 Cans of Cherry Tomatoes
  • 1 Dice Red Pepper
  • 50g Mixed Cheddar and Mozzarella Cheese
  • 20g Manchego Cheese
  • ½ tsp Dried Oregano
  • ½ tsp Dried Basil

Method:

  1. Add some oil to a wok
  2. Add the minced beef and onion and cook down until the meat is completely cooked and the onions begin to caramelise.
  3. Add the garlic puree to the cooked meat mix
  4. Add diced red pepper to the wok
  5. Cook the meat onion pepper mix
  6. Add tomato puree, water and mix well
  7. Add the rice and cook a few minutes then add the red wine, red wine vinegar, oregano and basil
  8. Add cherry tomatoes
  9. Add some stock to the mix
  10. Add the milk
  11. Add remainder of stock gradually while the mixture cooks
  12. Portion and Sprinkle Cheese on top, blend first and finish off with Manchego