Horsemeat risotto with red wine-style sauce - Verona

Ingredients

• 160 g risotto rice
• 180 g horsemeat, trimmed and finely diced or minced
• 1 small onion, finely chopped
• 1 celery stick, finely chopped
• 1 small carrot, finely chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 120 ml dry red wine
• 700 ml hot beef or vegetable stock, low salt if possible
• 1 tbsp tomato purée
• 1 tsp finely chopped rosemary or thyme
• 20 g finely grated hard cheese, optional
• Black pepper, to taste
• Salt, to taste, if needed
• 1 tsp balsamic vinegar, optional for extra depth

Method

1. Warm the stock in a pan and keep it at a low simmer.

2. Heat the olive oil in a wide pan over a medium heat.

3. Add the onion, celery, and carrot, then cook for 6 to 8 minutes until softened.

4. Add the garlic and herbs, then cook for 30 seconds.

5. Add the horsemeat and cook for 3 to 4 minutes, stirring, until browned.

6. Stir in the tomato purée and cook for 1 minute.

7. Add the risotto rice and stir for 1 to 2 minutes until the grains look glossy.

8. Pour in the red wine and stir until mostly absorbed.

9. Add a ladle of hot stock and stir until nearly absorbed.

10. Keep adding stock a ladle at a time, stirring often, until the rice is tender and the risotto is loose and creamy, usually 18 to 22 minutes.

11. Stir in the optional balsamic vinegar, black pepper, and the optional cheese.

12. Taste and add only a little salt if needed.

13. Serve immediately in warm shallow bowls.