Risotto Bolognese con Fagioli
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Cooking time: 25 minutes for menu |
It's nice to have a weekend of easy cooking; especially when it's as scrumptious as this! With leftover Ragù from last night, the risotto is a snap to make. Finish the wine, round it out with some fresh fruit: tangerines or oranges and maybe a cup of green tea...
Risotto Bolognese con Fagioli Time: 25 minutes
The Ragù Bolognese makes a fabulously rich, gourmet risotto. Because it uses such a small amount I only make it with leftover Ragù ...but it's worth making the sauce just for this!
1/2 plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/4 cups chicken stock
1 small onion
1 tbs butter
1/2 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not do these
wonderful risottos justice. You will be disappointed. Trust me on this. Don't be tempted.....
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium saucepan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before adding the last 1/4 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
1 cup Ragù Bolognese
8 oz, 250 gr) white or red beans 1/2 of a 15oz (450gr) can; save the rest for Tuesday
Drain and rinse beans. In small saucepan heat sauce and beans, keep warm until needed
Note: If you still have Ragù left you can: serve it on the side with the risotto; or add it to the pasta on Tuesday; or have it on bread for lunch! I had about 1/2 cup left and we ate it with the risotto.
Fresh Fruit Time: 5 minutes
Tangerines, oranges, Clementines .... whatever appeals
Peel and eat
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Cooking Schedule:
25 minutes |
Start to heat Bolognese |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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