RISOTTO WITH RAGOUT
Ingredienti
Preparazione
To make the ragout: heat the oil in a saucepan and brown the meat. Pour in the wine and evaporate off, then add the rest of the one at a time. Add water, making sure the mixture is well covered, bring to the boil and simmer with the lid on for about half an hour. Adjust seasoning.
To make the risotto: heat the oil in a heavy-based pan and fry the onion and garlic until it is golden. Remove the garlic and add the rice, stirring until it is well coated and starts to colour slightly. Continue with the cooking, adding the boiling hot ragout liquid a little at a time.
When the risotto is ‘al dente’, remove from the heat and beat to a creamy consistency with the pecorino, lemon and saffron pistils. Then mix with the mince which we prepared in advance.
