Risotto alla Bolognese (Italy)

BRAISED RICE WITH HAM AND BOLOGNESE SAUCE

This is a simple yet tasty dish from Italy. Serve with tossed salad, sauteed vegetables, lentil soup, bread and Italian wine. 

This recipe is difficult and time consuming to make.  The efforts, although, are well worth it. 

Ingredients       -     Serves  4-6

1. 4 oz.[1/2 cup] butter

2. 1 medium-sized onion, thinly sliced 

3. 4 oz. Parma ham, chopped

4. 1 lb. [2 2/3 cups] Italian rice, such as avorio

5. 3 fl. oz. [3/8 cup) dry white wine

6. 2 pints [5 cups] boiling beef stock

7. 1 oz. [1/4 cup] Parmesan cheese,grated

BOLOGNESE SAUCE :

· 1 oz. [2 tablespoons] butter

· 2 oz. lean ham, chopped

· 1 small onion, chopped

· 1/2 carrot, scraped and chopped

· 1 celery stalk, trimmed and chopped

·  4 oz. lean minced [ground] beef

· 2 oz. chicken livers, chopped

· 8 oz. canned peeled tomatoes, drained

· 2 tablespoons tomato puree

· 3 fl. oz. [3/8 cup] dry white wine

· 6 fl. oz. [3/4 cup] chicken stock

· 1/2 teaspoon dried basil

· ½ teaspoon salt

· ¼ teaspoon black pepper

Preparation

· First make the sauce. In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the ham, onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown. Add the beef to the pan and cook, stirring occasionally, for 10 minutes or until it is well browned.

· Add all the remaining ingredients and stir well to mix. Reduce the heat to low, cover and simmer the mixture for about I hour.

· Meanwhile, make the rice. In a large saucepan, melt 3 ounces [3/8 cup] of the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

· Add the ham and rice, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed, add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.

· Stir in the remaining butter, the bolognese sauce and grated cheese and mix well to blend. Simmer for I minute, stirring frequently.

· Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.