Tomato risotto with minced meat

Ingredients for 3 servings:

• 250 g minced beef
• Clarified butter (cooking butter)
• ½ tsp salt and pepper, little
• 1 onion(s), finely chopped
• 1 garlic clove(s), pressed
• 250 g rice (risotto rice)
• 1 can tomato(s), chunky, approx. 400 g
• 1 tbsp tomato paste
• 100 ml meat broth, hot
• 3 tbsp Parmesan, grated
• 2 tbsp oregano, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the clarified butter in a frying pan. Brown the meat in batches for about 5 minutes each, then remove. Reduce the heat. Season the meat with salt and pepper. Dab off any cooking fat and add a little more of the clarified butter to the pan if necessary. Sauté the onion and garlic clove. Add the risotto rice and fry, stirring constantly, until translucent. Add the chopped tomatoes and tomato paste, bring to a boil, then return the meat to the pan and mix. Gradually add the meat stock, stirring frequently, ensuring the rice is always just covered. Simmer for about 20 minutes, until the rice is creamy and al dente. Remove the pan from the heat. Stir in the Parmesan cheese and oregano and season with salt and pepper.