|Olive oil||2 Tablespoon|
|Minced basil||1 Tablespoon|
|Finely chopped carrots||1 Tablespoon|
|Finely chopped celery||1 Tablespoon|
|Minced parsley/1 teaspoon dried||1 Tablespoon|
|Ground beef||4 Ounce|
|White wine||1⁄4 Cup (4 tbs)|
|Italian arborio rice||1 Cup (16 tbs)|
|Beef stock||3 1⁄2 Cup (56 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1) In a saucepan, melt butter and oil and saute basil, carrots, celery and parsley for 3 minutes on medium flame.
2) Stir in the beef and cook till it is no longer pink. Add in wine and cook for 2 minutes.
3) Mix in the rice and cook for 5 minutes. Add 1/2 cup stock and stir continuously. Adjust the heat so that the rice continues cooking in the stock. When the liquid is absorbed, add in another 1/2 cup of stock. Continue adding more stock until rice is thoroughly cooked in about 20 to 25 minutes.
4) Remove the rice from the flame and add in parmesan cheese.
5) Serve the risotto hot.