Risotto alla Bolognese

Name: Risotto alla Bolognese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Ragu alla Bolognese: 1/2 of the amount mentioned in the recipe for; Risotto rice: 2 cups; Beef stock: 1000 ml; Butter: 30 g; Parmesan: 50 g; Salt: to taste

Features:

Cuisine:

Italian

30 min
Serves 4
Easy

Ingredients

1/2 of the amount mentioned in the recipe for Ragu alla Bolognese
ссылка на рецепт в описании
2 cups Risotto rice
1000 ml Beef stock
may be required more (1000-1500 ml)
30 g Butter
50 g Parmesan
grated
to taste Salt

Directions

The third classic food that uses Ragù alla Bolognese is risotto. It’s very simple and quick to do if you have the ingredients at hand: rice, stock, and Ragù alla Bolognese. It’s tasty and hearty, just the perfect family dinner on a cold day.

It’s slightly different from making a classic risotto. In fact, even easier. Ragu adds all the necessary flavors and enough fat to risotto.

Now we have all three classic foods with Ragù alla Bolognese: pasta Bolognese, lasagna Bolognese, and risotto.

I hope I convinced you to always have some ragu Bolognese in the freezer so you could make these wonderful foods in no time!

Enjoy!

P.S. For dairy-free version, please skip the step, where milk is added.

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Steps

1 Done	HEAT STOCK Bring the stock to a boil. Reduce the heat to low to keep the stock hot.
2 Done	COMBINE RICE AND RAGU In a large pan, bring the ragu to a boil. Add the rice and cook for a few minutes. The rice should all be covered in the ragu.
3 Done	PREPARE RISOTTO Now follow the classic risotto technique: add a ladle of broth and cook stirring until it is absorbed by the rice. Repeat until the rice is soft but with a slight amount of bite to it. Make sure not to burn the risotto because it will be vigorously simmering all the time. Stir constantly. Begin tasting after about 15 min. It’s usually done 15-25 min after you added the first ladle of broth. The amount of liquid depends on the rice, ragu, simmer, so if you ran out of broth, just use boiling water instead.
4 Done	FINISHING AND SERVING When the rice is done, add another ladle of stock and stir. The risotto should be watery. Add butter and grated parmesan, stir again, cover with a lid and let stand for 2-3 min. The risotto will get thicker. Season with salt, if necessary. Serve right away. Sprinkle with more parmesan, if you like.