Scotch Beef Bolognese Risotto with a Spanish Twist
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 | Scottish Creations by Kirsten
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:
- Add some oil to a wok.
- Add the minced beef and onion and cook down until the meat is completely cooked and the onions begin to caramelise.
- Add the garlic puree to the cooked meat mix.
- Add diced red pepper to the wok.
- Cook the meat onion pepper mix.
- Add tomato puree, water and mix well.
- Add the rice and cook a few minutes then add the red wine, red wine vinegar, oregano and basil.
- Add cherry tomatoes.
- Add some stock to the mix.
- Add the milk.
- Add remainder of stock gradually while the mixture cooks.
- Portion and sprinkle cheese on top, blend first and finish off with Manchego.