Combining veal and Pomadoro, topped off with a  good Parmesan makes a beautiful, stellar dish especially paired with light side salad of roasted greens!

Let’s do this:

• 5ml (1 tbsp) olive oil
• 1 large onion, peeled and finely chopped
• 3 garlic cloves, peeled and crushed
• 500g (2 cups) chopped mixed mushroom
• 500g (2 cups) risotto rice
• 500g (2 cups) passata
• 5ml (1 tsp) dried oregano
• 500ml (2 cups) veal stock
• 15ml (1 tbsp) sugar [optional]
• 100g (1 cup) Parmesan cheese, grated

1. Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
2. Add the garlic, and fry for 1 minute.
3. Turn up the heat and add the mushrooms, browning it, which should take 2 minutes.
4. Lower the heat to medium and stir in the rice.
5. Whatever you do, stir the risotto constantly throughout the whole cooking process!
6. Pour in the tomato passata and sprinkle in the oregano.
7. Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
8. Add 125ml (¼ cup) of veal stock to the risotto, and keep stirring until the stock disappears. Repeat until you’ve used up all the stock.
9. By this time, everything should be cooked through. The rice shouldn’t be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
10. [Optional] Stir in the sugar.
11. Finally, add grated Parmesan cheese. Serve immediately and enjoy!