Risotto Bolognese con Fagioli
Total 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!
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
-
1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 small onion
- 1 tbs butter
- 1/2 cup Parmesan cheese - freshly grated
- Condimenti:
- 1 cup Ragù Bolognese
-
8 oz, 250 gr) white or red beans
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 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 a few tbs 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.
- Condimenti:
- Drain and rinse beans.
- In small saucepan heat sauce and beans, keep warm until needed.
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.
Note: If you do not have Ragù Bolognese left...
- 1 small carrot
- 1/2 rib celery
- 1 shallot
- 3oz (100gr) bacon or ham
- 1 cup chopped tomatoes
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 tsp oil
Very finally chop carrot, shallot and celery. Sauté bacon or ham, using oil if needed. Remove and set aside. In same skillet sauté carrot, shallot and celery until tender, about 10 minutes. Add tomatoes to skillet along with juices from chopping. Crumble bacon and add to skillet. Add herbs and beans, keep warm until needed.