To make the sauce: In a medium pan, heat the butter and oil over medium heat.
For the rice: In another large pan, melt the butter and oil over medium heat.
Cook the onion until softened, about 5 minutes.
Add the garlic and cook for an additional 2 minutes.
Add the celery and cook until tender, about 5 minutes.
Add the beef and cook until browned, breaking it up with a spoon as needed.
Season with salt and pepper to taste.
Add the red wine and bring to a simmer.
Reduce heat and let simmer until the liquid has almost completely evaporated, stirring occasionally.
Add the canned tomatoes and stir to combine.
Bring to a simmer and cook for 20-25 minutes, or until the sauce has thickened slightly.
Stir in the chopped parsley.
Remove from heat and set aside.
Prepare the rice: In another large pan, melt the butter and oil over medium heat.
Cook the onion until softened, about 5 minutes.
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
Add 1 cup of hot chicken broth and stir to combine.
Repeat adding the broth in 1-cup increments, stirring constantly, until the rice is cooked but still slightly firm, about 25-30 minutes.
Remove from heat and stir in the Parmesan cheese.
Distribute the sauce over the rice and serve hot.
To make the sauce: In a medium pan, heat the butter and oil over medium heat.
For the rice: In another large pan, melt the butter and oil over medium heat.
Cook the onion until softened, about 5 minutes.
Add the garlic and cook for an additional 2 minutes.
Add the celery and cook until tender, about 5 minutes.
Add the beef and cook until browned, breaking it up with a spoon as needed.
Season with salt and pepper to taste.
Add the red wine and bring to a simmer.
Reduce heat and let simmer until the liquid has almost completely evaporated, stirring occasionally.
Add the canned tomatoes and stir to combine.
Bring to a simmer and cook for 20-25 minutes, or until the sauce has thickened slightly.
Stir in the chopped parsley.
Remove from heat and set aside.
Prepare the rice: In another large pan, melt the butter and oil over medium heat.
Cook the onion until softened, about 5 minutes.
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
Add 1 cup of hot chicken broth and stir to combine.
Repeat adding the broth in 1-cup increments, stirring constantly, until the rice is cooked but still slightly firm, about 25-30 minutes.
Remove from heat and stir in the Parmesan cheese.
Distribute the sauce over the rice and serve hot.
To make the sauce: In a medium pan, heat the butter and oil over medium heat
When the butter has melted and the oil is hot, increase the heat, add the onion, garlic, celery, and beef, and cook, stirring occasionally, for 15 minutes, or until the vegetables are tender
Add the salt, black pepper, and red wine, and bring to a simmer
Reduce heat and let simmer until the liquid has almost completely evaporated, stirring occasionally
Add the canned tomatoes and stir to combine
Bring to a simmer and cook for 25 minutes, or until the sauce has thickened slightly
Stir in the chopped parsley
Remove from heat and set aside
In a large pan, bring the chicken broth to a boil
To prepare the rice: In another large pan, melt the butter and oil over medium heat
Cook the onion until softened, about 5 minutes
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes
Add 1 cup of hot chicken broth and stir to combine
Repeat adding the broth in 1-cup increments, stirring constantly, until the rice is cooked but still slightly firm, about 25-30 minutes
Remove from heat and stir in the Parmesan cheese
Distribute the sauce over the rice and serve hot.
