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Risotto with Bolognese Meat Sauce

Pomodori e Vino Posted on by

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I was more confident making the risotto this week. During the pasta section, I made a double batch of Bolognese Sauce. I froze the remainder for use in today’s recipe. After the sauce was defrosted, I heated it gently in a saucepan. Once warm it looked like I had just made it. Lovely. This time around I used Arborio rice. I added it to the sauce, stirred well to coat the grains and began the risotto making process.
Funny how quickly time passes when you are relaxed. It was ready to eat in what seemed like no time. If you love Bolognese Meat Sauce this is another great way to try it. I can imagine eating this for dinner on a chilly, fall evening.

Comments

Risotto with Bolognese Meat Sauce — 3 Comments

  2. Irene, your instinct was correct: Arborio is a good rice to use here because it has a lot of body and carries the bolognese comfortably. I am so pleased by your comment that you were hardly aware of time passing. So many people throw up their hands when I say you have to stir to make a true risotto, yet it doesn’t take much longer to do that and possibly even somewhat less than a great many other things we do in the kitchen that do not match the splendor of a well-made risotto. Once again my compliments! And you don’t have to wait for a chilly evening to enjoy it. Just turn up the air conditioning.

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