Possum’s Recipe Book

Beef Rissoles And Tomato Risotto

Serves 4-6

For Rissoles
250g beef mince
olive oil
1onion – finely diced
1 egg – whisked
½ cup breadcrumbs
1tsp dried mixed herbs or use the following:
Handful fresh sage – finely chopped
Handful chives - finely chopped
2 sprigs thyme leaves – finely chopped
Sea salt
Black pepper
 
For Risotto
75g per person Arborio rice
2tbsp butter
2tbsp grated Parmesan cheese
1 onion finely chopped
1pint tomato sauce (see Tomato Sauce Recipe)
½tsp Saffron
4 cups Vegetable stock
Sea salt
Black pepper
Nutmeg
 
Method
For Risotto
Heat the oil in a fry pan and add onion.
Add rice and slightly brown while stirring.
Sprinkle in the saffron and pinch of nutmeg.
Season with salt and pepper.
Cover with stock and bring to boil stirring all the time.
Cook gently for an hour.
After half an hour add the tomato sauce and
as much stock as rice will absorb.
For Rissoles
Meanwhile make and cook the rissoles.
In a large glass bowl place the mince, onion, egg,
breadcrumbs, herbs, and salt and pepper.
Combine all the ingredients well.
To make the rissoles, take a teaspoonful of the mince mixture and 
roll into a ball.
You may need to flour your hands so they don’t get too sticky.
Place on a plate until ready to cook.
 
Heat oil in fry pan and add enough rissoles to comfortably 
fit the pan and fry on all sits. 
Set aside and keep warm.
When all the rissoles have been made. Put them into finished risotto. 
Warm the rice and add 2tbsp butter.

To serve offer a sprinkling of Parmesan.