Risotto with Bolognese Meat Sauce

This is a straightforward risotto where the base is already built into the pot, warm Bolognese sauce. The rice cooks in broth as usual, then butter and Parmesan finish it right at the end.

Risotto with Bolognese Meat Sauce

This is a straightforward risotto where the base is already built into the pot, warm Bolognese sauce. The rice cooks in broth as usual, then butter and Parmesan finish it right at the end.

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• US + metric:
• 5 cups Basic Homemade Meat Broth 1.2 L, OR 1 cup canned beef broth (240 ml) diluted with 4 cups water (960 ml)
• 1 1/4 cups Bolognese Meat Sauce 300 ml
• 2 cups Arborio or other imported Italian risotto rice 480 ml
• 1 tbsp butter 14 g
• 1/4 cup freshly grated parmigiano-reggiano cheese 60 ml, plus additional cheese at the table
• Salt if required

Equipment

• Pot

Method

 

1. Keep the broth at a very slow, steady simmer near the risotto pot.
2. In a broad, sturdy pot over medium heat, bring the meat sauce to a steady, gentle simmer. Add rice and stir about 1 minute until the grains are coated.
3. Add 1/2 cup (120 ml) simmering broth and continue cooking as for basic risotto, adding broth as needed.
4. Finish cooking with broth, or with water if the broth runs out. Cook until rice is tender but firm, with no liquid remaining in the pot.
5. Off heat, stir in butter and all the Parmesan until melted and clinging. Taste and correct for salt. Serve promptly with extra cheese.

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