FOR THE SAUCE
2 tablespoons of butter
1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped (100 g)
1 clove of garlic, minced
1 medium carrot, finely chopped (120 g)
250g ground beef
1 teaspoon of salt or to taste
1 bay leaf
1/2 cup of red wine (120 ml)
1 can of peeled tomatoes or 500g of fresh tomatoes, cut into quarters
6 sprigs of parsley, chopped
4 cups of chicken or beef broth (960 ml)
4 tablespoons of butter
2 tablespoons of olive oil
1 medium onion, finely chopped (100 g)
1 cup of uncooked Arborio rice (200 g)
1 teaspoon of salt or to taste
28g grated Parmesan cheese
FOR THE SAUCE
2 tablespoons of butter
1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped (100 g)
1 clove of garlic, minced
1 medium carrot, finely chopped (120 g)
250g ground beef
1 teaspoon of salt or to taste
1 bay leaf
1/2 cup of red wine (120 ml)
1 can of peeled tomatoes or 500g of fresh tomatoes, cut into quarters
6 sprigs of parsley, chopped
4 cups of chicken or beef broth (960 ml)
4 tablespoons of butter
2 tablespoons of olive oil
1 medium onion, finely chopped (100 g)
1 cup of uncooked Arborio rice (200 g)
1 teaspoon of salt or to taste
28g grated Parmesan cheese
MAKE THE SAUCE: in a large skillet, melt the butter and olive oil over medium heat
When the butter has melted and the olive oil is hot, increase the heat, add the onion, garlic, and carrot, and sauté until they are lightly browned (about 15 minutes)
Add the ground beef and cook for another 10 minutes, stirring occasionally
Add the salt, bay leaf, and red wine, and stir to combine
Bring to a simmer, reduce the heat to low, and let it cook until all the liquid has evaporated
Add the tomatoes and cook for 25 minutes
Stir well, increase the heat to medium, and cook for another 5 minutes
Add the parsley and stir to combine
Remove from heat and reserve
In a large pot, bring the chicken or beef broth to a boil
In another large skillet, melt the butter and olive oil over medium heat
When the butter has melted and the olive oil is hot, add the onion and cook until it's lightly browned (about 10 minutes)
Add the rice and cook, stirring constantly, until it's golden brown (about 2 minutes)
Add 1 cup of boiling broth and the salt, and stir to combine
Continue adding more broth, 1 cup at a time, as the rice absorbs the liquid and cooks al dente, about 25 minutes
Remove from heat and transfer to a serving dish
Pour the reserved beef sauce over the rice
Sprinkle with Parmesan cheese and serve immediately
Per serving: 822 calories
