Meats Recipes - Risotto alla Genovese

Ingredients

• 60 ml/4 tbsp olive oil

• 1 small onion, finely chopped

• 60 ml/4 tbsp chopped parsley

• 225 g/8 oz/2 cups minced (ground) veal

• 450 g/1 lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot veal or chicken stock

• 50 g/2 oz/1/2 cup grated Parmesan cheese

• Salt

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the onion, parsley and veal and fry (sauté), stirring for about 4 minutes until the onion is lightly golden and the grains of meat are brown and separate.

2. Add the rice and cook for 1 minute. Add 2 ladlefuls of the stock and simmer, stirring until it is absorbed.

3. Repeat the process until the rice is just tender and creamy (about 15-20 minutes).

4. Remove from the heat, stir in the cheese and season with salt. Serve hot.