Delicious UK – (01)January 2021

THE COMFORT-FOOD RECIPE

To accompany your day of
relaxation, some seriously
good bowl food is required.
This unashamed mash-up
of Italian favourites is in
no way authentic, but the
flavour is banging. It takes
quite a bit of stirring, but
that’s all part of the time-
is-no-object, day-off-work
plan. Make a calming
virtue of it, pour a glass of
wine and put on some good
music while you cook.

Bolognese risotto
SERVES 6. HANDS-ON TIME ABOUT
60 MIN, OVEN TIME 10-15 MIN

MAKE

AHEAD

Cool the risotto

completely at the end

of step 3, then chill,

covered, for up to 2 days. To

serve, heat through on the hob,

then sprinkle with cheese and

bake as in the recipe.

FOOD

TEAM’S

TIP

Regularly stir the

risotto to prevent it

from sticking to the

bottom of the pan, adding

enough water to achieve the

consistency you like. It takes

longer than a regular risotto

because the bolognese slows

the cooking of the rice.

• Oil for frying


• 1 onion, finely chopped


• 2 garlic cloves, crushed


• 3 carrots, cut into 2cm dice


• 2 red peppers, cut into 2cm
  dice


• 2 tbsp tomato purée


• 300g arborio risotto rice
  
  
  • 150ml red wine
  
  
  • 400g free-range beef mince
  
  
  • 2 x 400g tins chopped
    tomatoes
  
  
  • 3 tbsp Worcestershire sauce
    (we used Lea & Perrins)
  
  
  • 750ml beef stock
  
  
  • 100ml whole milk
  
  
  • 100g each mozzarella and
    cheddar, grated
  
  
  
  

1 Heat a glug of oil in a large

hob-safe casserole or

ovenproof pan. Add the onion,

garlic, carrots and peppers

and cook on a medium-high

heat, stirring regularly, for

10 minutes. The vegetables

should start to soften and

colour a little. Add some salt

and pepper, the tomato purée

and the rice. Stir over the heat

for 2-3 minutes until the rice

starts to turn translucent.

2 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

reducedby

abouthalf,addthe

minceandbreakit up

intothericeandvegetables.

3 Lowertheheattolow-

mediumandstirinthe

tomatoes,Worcestershire

sauceandhalfthestock,then

bringtoa simmer.Slowlyadd

theremainingstockandmilk,

littlebylittle,stirringregularly

astherisottothickens.This

shouldtake40-50minutes

(seetip).

4 About 10 minutesbeforethe

endofthecookingtime,heat

theovento220°C/200°Cfan/

gas7. Scatterthegrated

cheeseovertherisottoinan

evenlayer,thentransferto

theovenandbakefor10-15

minutesuntilthecheeseis

meltedandgoldenandthe

risottoisbubbling.

PERSERVING640kcals,25.6g

fat(11.8gsaturated),31.2g

protein,62.7gcarbs(20.8g

sugars),1.8gsalt,7.8gfibre

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delicious.