A hearty beef risotto recipe full of rich flavours. Topped with mozzarella cheese, parmesan and herbs, it is pure perfection.
- 15ml (1 tbsp) olive oil
- 1 large onion, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 500g (2 cups) beef mince
- 500g (2 cups) carnaroli rice
- 500g (2 cups) passata
- 5ml (1 tsp) dried oregano
- 500ml (2 cups) beef stock
- 15ml (1 tbsp) sugar [optional]
- 200g (2 cups) Mozzarella, torn into pieces
- 100g (1 cup) Parmesan cheese, grated
- Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
- Add the garlic, and fry for 1 minute.
- Turn up the heat and add the mince, browning it, which should take 5 minutes.
- Lower the heat to medium and stir in the rice.
- Whatever you do, stir the risotto constantly throughout the whole cooking process!
- Pour in the passata and sprinkle in the oregano.
- Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
- Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you’ve used up all the stock.
- By this time, the meat should be cooked through. The rice shouldn’t be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
- [Optional] Stir in the sugar.
- Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!
Carnaroli rice is lighter in consistency than arborio rice, but you can use the latter too!
- Category: Risotto
- Method: Simmer
- Cuisine: Italian
Keywords: beef risotto, ground beef risotto recipe, beef and tomato risotto, Italian risotto recipe, Italian beef recipe