Bolognese-Style Risotto
with Parmigiano Reggiano, basil & mascarpone
Risotto rice grains contain more starch than other types of rice, providing an incredibly creamy texture. This makes them perfect for this dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Risotto rice
½ piece
Garlic
½ piece
Onion
1 piece
Carrot
½ pack
Chopped tomatoes with basil
½ sachet(s)
Sicilian-style herb mix
1 piece
Bay leaf
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
2.5 g
Fresh basil
(May be present: Selderij)
1 sprig
Fresh rosemary
100 g
Pork mince
(May be present: Selderij, Soja, Tarwe, Ei, Mosterd)
Not included in your delivery
250 milliliters
Low sodium beef stock
1 tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the mince for 3 minutes, separating it as you do so, then remove from the pan and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Dice the carrot.
- Melt another knob of butter in the same pan over medium-high heat.
- Fry the garlic, onion and carrot for 6 - 8 minutes,
- Prepare the stock in the meantime.
- Deglaze the vegetables with the balsamic vinegar, then stir in the risotto rice and toast the grains for 1 minute.
- Add the tomatoes, the rosemary stalk and the bay leaf, then pour in a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Meanwhile, grate the Parmigiano Reggiano and chop the basil.
- When the risotto is done, remove the rosemary and the bay leaf.
- Add the mince and the Sicilian-style herbs, then mix well and cook for 1 more minute.
- Take the pan off the heat, then stir in the mascarpone and half of the Parmigiano Reggiano.
- Season to taste with salt and pepper.
- Serve the risotto on deep plates.
- Garnish with the basil and the rest of the Parmigiano Reggiano.
