Risotto Bolognese (รีซอตโตโบโลเนส)

1.Combine the beef stock and crushed tomatoes in a saucepan. Bring to a gentle boil then keep warm beside the stove.

2.Cook the ground beef with ½ tablespoon olive oil. Season with salt and black pepper. Once cooked through, remove from the pan and set aside.

3.In the same pan, add the remaining olive oil. Sauté the onion, carrot and celery for about 3 minutes, or until softened and fragrant. Add the crushed garlic and Arborio rice. Do not rinse the rice, as its natural starch helps create the creamy texture of risotto. Stir until the rice is well coated with the oil.

4.Add the dried oregano and fresh basil leaves. Add the tomato stock mixture about ½ cup at a time, stirring occasionally. Once the liquid has reduced, add more stock and repeat until the rice is cooked al dente. If the stock runs out before the rice is cooked, add hot water or more stock as needed.

5.Remove the basil leaves. Add the cooked ground beef back into the risotto. Season with salt and black pepper. Turn off the heat, then add the Parmesan and butter. Stir until well combined and the risotto is smooth and creamy.

6.Spoon onto a serving plate. Garnish with fresh basil leaves and extra grated Parmesan as desired.