Risotto Bolognese

In a coated frying pan, fry mince in 3 tbsp hot oil until crumbly and brown. Press garlic through a press and add. Mix paradeis pulp with tomato juice until smooth and add. Cook at low temperature, stirring, for 15 minutes.

In the meantime, sauté the long-grain rice in 2 tbsp olive oil at medium temperature until translucent. Add 100 ml hot clear soup and cook at low temperature while stirring. Gradually add the rest of the hot clear soup until all liquid is absorbed.

Combine long-grain rice and mince and stir until bubbly. Cook at low temperature, stirring, for another 5 minutes. Score tomatoes crosswise, add to risotto form with peas and cook for 6-8 min. Season risotto with salt, pepper and 1 pinch of sugar. Fold in Parmesan cheese and sprinkle with basil leaves.

Cooking time may vary, as risottos from different suppliers cook for different amounts of time. If your long-grain rice still has too much bite, continue cooking with a little clear soup.

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