You can make this with any left-over bolognese Ragu, or do as I did – make the ragu from scratch. I made double, ate some for tea with pasta, froze some, and made the risotto with the rest. This is from Risotto Risotto.
- 1 large carrot, peeled and diced
- 1 stick of celery, diced
- 1 onion, finely chopped
- 4 tbsp olive oil
- 2 slices of unsmoked bacon, chopped
- 250g minced beef
- 1 glass of red wine
- 400g can of tomatoes, pureed in the tin
- 1 bayleaf
- salt and pepper
- 500g risotto rice
- 1.5 litres of stock
- 25g butter
- 50g grated parmesan
- Make the ragu sauce first, preferably the day before. Fry all the chopped vegetables and bacon in the oil until the vegetables are soft.
- Add the mince and the wine, and fry until the meat is brown and the alcohol has boiled away.
- Add the pureed tomatoes, bayleaf, and season with salt and pepper. Cover and leave to simmer for 2 hours until rich and dense. Check frequently to ensure that it is not ‘sticking’.
- Next, add the rice to the ragu, and stir at a simmer until the mixture looks dry.
- Keep the stock on the boil, and add a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before the next ladleful is added.
- Continue in this way for around 20 minutes; the rice will be firm and cooked through, and the risotto will be creamy. Take the risotto off the heat, remove the bayleaf, and stir in the butter and parmesan cheese.
- Cover and leave to rest for a few minutes, before transferring to a warmed platter and serving.