This fabulous, comforting recipe comes from Delicious Magazine.
“If it’s comfort food you’re on the lookout for, then you’ve landed on the right recipe. Two of our favorite go-to dishes, bolognese and risotto, have been combined to make a cheesy, rich and comforting bolognese risotto bake. We’ve used a good dash of Worcestershire sauce too, for bags of flavor.”
SERVES 6-8
Vegetable oil for frying
1 onion, finely chopped
2 garlic cloves, crushed
3 carrots, peeled and chopped into 1/2″(2cm) dice
2 red peppers, chopped into 1/2″(2cm) dice
2 tbsp tomato purée
300g risotto rice (such as arborio)
150ml red wine
400g ground beef
2 x 400g tins chopped tomatoes
3 tbsp Worcestershire sauce
750ml beef stock
100ml whole (full fat) milk
100g grated mozzarella (the dry kind for cooking) or a sharp cheddar
Heat the oven to 400F/ 220C/200C fan/gas 7.
In a large wide hob-safe braiser, heat a glug of oil, then add the onion, garlic, carrots and peppers. Cook on a medium-high heat, stirring regularly, for 10 minutes. The vegetables should start to soften and color a little. Season with salt and pepper, then add the tomato purée and rice.
Stir over the heat for 2-3 minutes until the rice starts to turn translucent.
Turn up the heat to high and add the red wine. Let the wine bubble and reduce, stirring all the time. Once the wine has reduced by about half, add the ground beef and break up into the rice and vegetables.
Lower the heat to low-medium, stir in the chopped tomatoes, Worcestershire sauce and half the stock, then bring to a gentle simmer.
Slowly add the remainder of the stock and the milk, little by little, stirring all the time as the risotto thickens. This should take 40-50 minutes.
Once the rice is just al dente (firm to the bite), scatter the grated cheese in an even layer over the rice. Transfer to the oven and bake for 10-15 minutes until the cheese has melted and turned golden and the risotto is bubbling.
Tips
Regularly stir the risotto to prevent it sticking to the bottom of the pan, adding enough water to make sure it’s your preferred consistency.