Tuscan Risotto

Name: Tuscan Risotto
Ingredients: In a medium pan, heat the butter and oil over medium heat.; 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.; 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.

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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.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodguide.top.

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Ingredients

In a medium pan, heat the butter and oil over medium heat.
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.
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.