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My Nonni's Risotto with Meat Sauce
(Risotto Con Ragu)
*Serves 6
- 1 cup chicken broth
- 4 cups water
- 2 cups My Nonni’s Italian Meat Sauce
- 1 ½ cups raw Italian Arborio rice
- Salt
- 3 tablespoon freshly grated Parmesan cheese
- 1 tablespoon butter
- Pour the water and broth into a medium pot and bring it almost to a boil. Cover and keep it hot over low heat.
- Heat My Nonni’s Meat Sauce in a heavy, large casserole pot over medium heat.
- When it is hot and simmering, add the rice and stir until it is thoroughly mixed into the meat sauce.
- Cook for a few moments longer, and then add a ladleful, about ½ cup, of simmering broth.
- Stir while cooking, until the rice absorbs the liquid. Remember to wipe the sides and bottom of the pot as you stir.
- When the rice dries out, add another ½ cup of simmering broth and continue to stir-cook. *Always remember to stir the bottom surface of the pot and the sides.
- Add liquid as the rice dries out, but don’t drown the rice. Remember that risotto is not boiled rice.
- Correct the heat if the liquid evaporates too rapidly. The rice should be at a very gentle perking.
- Stir frequently at first and then constantly as the risotto thickens.
- Cooking time should be around 20-30 minutes.
- When the rice is done, tender yet al dente, firm to the bite, taste for salt. Add a little salt if necessary.
- Turn off the heat and stir in the butter. Transfer to a hot platter and serve.
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