Risotto with Tomato Stew

Is a complete dish proposal, a union of two dishes typical of traditional home cooking; Tasty and inviting, it is one of those dishes that can amaze your diners and that your children will surely like. A delicious risotto cooked al dente, a succulent and very soft meat to be embellished to taste with a little hot pepper for adults who like an extra touch of flavor. Now let's see what we need to make our Risotto with Tomato Stew. Ingredients for the stew 450 grams of veal or beef 1 white onion 2 carrots 1 celery stalk 1 can of tomato puree a glass of red wine 2 glasses of vegetable broth salt extra virgin olive oil sweet paprika chili to taste Ingredients for the risotto 320 grams of Arborio rice a clove of garlic 1/2 white onion salt extra virgin olive oil a knob of butter grated Grana Padano cheese 1 chili pepper if you like chopped parsley vegetable broth to taste 1 tomato wedges Steps First of all, prepare the stew and wash and peel the vegetables, cut them into cubes. Cut the beef or veal into cubes of almost equal size to have a homogeneous cooking. In a large saucepan, put a drizzle of extra virgin olive oil and the vegetables cut into cubes and brown them for a few minutes; Add the diced meat and cook over low heat for 5 minutes, then deglaze with red wine. After the indicated time, add the can of tomato (preferably pulp, peeled or pureed) season with salt, a pinch of sweet paprika (if you like chilli) and cover with two glasses of vegetable broth. Put the lid on and continue cooking over low heat for an hour / an hour and a half. After an hour, put a drizzle of oil in a pot, a clove of garlic and half a finely chopped onion; Continue by adding the rice, toast it and add the vegetable broth a little at a time. Bring our risotto to three quarters of the way through cooking, add the stew and finish cooking. Stir in a knob of butter, grated Grana Padano, parsley or chili pepper in small pieces to taste. Serve with tomato cut into wedges, serve hot. Our Risotto with Tomato Stew is ready to be served.