Risotto alla Romana

Ingredients

• 2 ounces Ham, finely diced (A small piece)
• 0.5 medium Onion, finely chopped
• 1 tablespoon Cooking fat (olive oil or butter) (Originally 'onion fat')
• 4 ounces Mushrooms, sliced (Canned or fresh)
• 0.5 stalk Celery stalk, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 0.5 pound Lean ground beef (Originally '1 pound')
• 1 tablespoon Butter (Small piece)
• 1 tablespoon Red or white wine
• 1 tablespoon Tomato paste (Or 2.5 tablespoons tomato sauce)
• 0.5 cup Hot water (For dissolving tomato paste and adding to rice)
• 0.75 cup Arborio rice (A little less than a cupful)
• 2 tablespoons Grated Parmesan cheese (Plus more for serving)

Instructions

1. 1Chop the ham, onion, mushrooms, celery, and parsley. Set aside.
2. 2In a large saucepan, melt the butter and add the cooking fat. Add the ground beef and cook over medium heat until well browned, about 8-10 minutes.
3. 3Add the chopped onion, mushrooms, celery, and ham to the saucepan. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
4. 4Pour in the red or white wine and cook for a few minutes, stirring, until the wine has mostly evaporated.
5. 5Dissolve the tomato paste in a little hot water. Add it to the saucepan, along with the rice. Cook for 1 minute, stirring constantly.
6. 6Add a little water (about 1/2 cup) to the saucepan. Cook for about 20 minutes, until the rice is soft and creamy, adding more water as needed to keep the rice moist but not soupy. Stir frequently.
7. 7Stir in the grated Parmesan cheese and chopped parsley. Mix well. Serve immediately, with more cheese if desired.