Baked maltese risotto

Method

1. Heat the olive oil in a large frying pan. Fry the onion, crushed garlic and the bacon for 5 minutes, until the onion has softened.

2. Add the minced beef and stir in the tomato puree. Cook over medium heat, stirring often, until the meat has browned.

3. Add the peeled tomatoes and season with salt and freshly ground pepper. Add 300ml water to the mixture. Bring to the boil, reduce the heat slightly and cook, stirring often, for 30 minutes.

4. Preheat the ove to 180°C/gas 4. Grease a casserole dish. Mix together the meat sauce, long grain rice, Parmesan and eggs and place in the casserole dish. Add 900ml water, mixing well.

5. Bake the rice mixture for 30 minutes. Stir the mixture thoroughly, then continue baking for 45 minutes to 1 hour until the rice has absorbed the liquid and become a rich golden colour. Serve.

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Ingredients

2 tbsp Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 rashers of smoked lean bacon, chopped
500g extra lean beef, minced
2 tbsp tomato purée
400g tinned plum tomatoes
salt and fresh ground black pepper
250g long grain rice
200g Parmesan, grated
4 Eggs, beaten

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