Bolognese risotto

This Bolognese risotto recipe is a hearty and comforting twist on two Italian classics in one. Start with a rich red wine beef ragu and add it to your creamy arborio rice. Parmigiano Reggiano adds extra umami richness to the dish.

Bolognese risotto Credit: Kitti Gould

• serves

  8

• prep

  1:05 hour

• cook

  5:20 hours

• difficulty

  Easy

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Ingredients

Ben Shewry's At-Home Bolognese ragu

(Serves 10)

• 80 g olive oil
• 1.5 kg beef, coarsely minced (or a mixture of beef and pork)
• 100 g unpeeled garlic, peeled then finely chopped
• 150 g eschallot, peeled then finely chopped
• 150 g carrot, peeled and finely chopped
• 40 g celery, finely chopped
• 500 ml milk
• 750 ml syrah or shiraz (I use Church Road's Hawke's Bay Syrah)
• 3 fresh bay leaves
• 30 g whole thyme (stem and all)
• 200 g sliced prosciutto, finely diced
• 700 g tomato puree (Mutti polpa – blitzed until puréed)
• 700 ml thin tomato water, made by saving the water used to rinse out the tomato puree jar or tins
• salt and black pepper
• sugar, to taste

Bolognese risotto

• 4 tbsp olive oil
• 2½ cups arborio rice (see Note)
• 3 garlic cloves, minced
• 7 cups (1750 ml) chicken stock, warmed in a large saucepan
• 3 cups Bolognese ragu 
• 1½ cups frozen peas
• 2 tbsp butter
• 1 cup finely grated Parmigiano Reggiano, lightly packed
• salt and black pepper

Instructions

1. For the Bolognese ragu, heat olive oil in a large, heavy-based saucepan over a medium heat. Sauté beef and pork until lightly brown. Make sure there are no lumps.
2. Add garlic, eschallot, carrot and celery and sweat for 4 minutes.
3. Add milk and simmer until reduced completely.
4. Add red wine and simmer until reduced by three-quarters.
5. Add bay leaves, thyme, prosciutto, tomato purée and tomato water. Bring to a low simmer and add salt to taste. Cover with a tight-fitting lid.
6. Cook for 30 minutes then adjust seasoning with salt, a little sugar if necessary and freshly ground black pepper.
7. Simmer gently for a further 4 ½ hours until rich and tender. Season to taste one final time before serving.
8. For the Bolognese risotto, heat the olive oil in a large heavy-based saucepan. Add the arborio rice and cook, stirring, for 2 minutes. Add the garlic and cook for 1 minute, or until fragrant.
9. Gradually ladle in the warm chicken stock, one cup at a time. Halfway through adding the chicken stock, add in bolognese.
10. When rice is cooked, stir in frozen peas and warm them through. Remove the bolognese risotto from the heat and stir through the butter and cheese. Season with salt and pepper and serve.

Note

• I like to use Ferron Carnaroli for risotto.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Adapted Classics

Watch The Full Episode Here

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Watch The Full Episode Here

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