I love risotto and so does my family.
This is a slightly labour intensive meal, but well worth it. You will need to stay in the kitchen for this cook.
It takes about 45 minutes. I cook on a gas hob so it might take longer on an electric range.
Serves 4-6 people
350 g mincemeat (ground beef)
1 onion sliced
2 cloves garlic minced
1 cup white wine
5 cups chicken stock
2 cups arborio (risotto) rice
750 g diced butternut (2 cm cubes)
250 g sliced button mushrooms
1 Tbs oil
3 Tbs butter or margarine (50 g)
2 tsp dried parsley or 1/3 cup fresh parsley
2/3 cup grated Parmesan (Optional)
In a heavy pot, melt butter and oil together. Add onion and garlic and saute till lightly browned.
Add the mince and brown, takes about 4 minutes. Add the rice and fry for a further minute.
Add the cup of wine and bring to boil, then reduce heat and simmer, uncovered, stirring continuously, until the liquid is mostly absorbed.
Add 1 cup of stock and stir continuously, till once again most of the liquid is absorbed.
Add the butternut and another cup of stock, continue stirring until the liquid has again been absorbed.
Add the mushrooms and another cup of liquid, continue stirring until the liquid is mostly absorbed.
Add the last cup of liquid and stir continuously until the liquid has evaporated and the rice is soft.
Take the pot off the heat and add the parsley (and Parmesan if you are using any).
I do not use Parmesan as I am strictly kosher and we don’t serve meat and dairy at the same meal.
I have made this recipe using plain white rice, which works just as well.
If you want a really nice cheesy risotto, here is the link to Gordon Ramsay’s tomato risotto. https://www.thedailymeal.com/recipes/gordon-ramsays-tomato-and-mushroom-risotto-recipe