Risotto Bolognese

Total time: 25 minutes


  • 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) beef stock
  • 1/2 leek, chopped
  • 1 tbs butter
  • 1/2 cup Parmesan cheese - freshly grated
  • Condimenti:
  • 3oz (90gr) ground beef
  • 3oz (90gr) dry-cured ham, such as Prosciutto, roughly chopped
  • 1 carrot, chopped
  • 1 small rib celery, chopped
  • 1/2 leek, chopped
  • 1 cup (8oz, 240gr) chopped tomatoes
  • 2 tsp olive oil


  • Heat beef stock and keep hot over low heat.
  • In medium sauce pan heat butter; add the 1/2 leek and sauté until tender.
  • 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:
  • Sauté remaining 1/2 leek, carrot and celery in olive oil until tender, about 10 minutes.
  • Add beef, breaking it up as it browns.
  • Add ham and sauté a few minutes longer.
  • Add tomatoes, herbs and heat to simmering. Reduce heat and simmer slowly until needed.