Recipe

Risotto Al Ragu Risotto With Meat Sauce Recipe

	S_kat / All my dishes 1 year, 3 months ago Filled with pure meat-soaked, liver-chopped fun, there was no mistaking this for a demure little side: risotto al ragu is unabashed main dish fare. Prep:15m Cook:35m Servings:46	S_kat
	rice italian ragu meat beef chicken livers

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Ingredients

1/2 cup olive oil

6 tablespoons unsalted butter

2 small red onions, peeled and finely chopped

1 stalk celery, finely chopped

1 carrot, peeled and finely chopped

1/4 pound ground beef

6 cups hot best-quality chicken broth, plus more if necessary

2 chicken livers, finely chopped

1/3 cup tomato paste (3.5 ounces)

1/2 cup red wine

pinch of red pepper flakes

salt

pepper

2 cups arborio rice

grated Parmesan cheese, for serving

Directions

In a medium saucepan, bring the chicken stock to a simmer over medium-high heat; reduce heat, but keep the stock hot.

In a large saucepan, melt half the butter in the olive oil over medium-high heat. Add the onions, celery and carrot and cook until the onion begins to soften, about 3 minutes.

Add the ground beef and cook about 3 minutes longer, until the meat begins to brown.

Add 1 cup chicken broth, the chicken livers, tomato paste, wine, pepper flakes, salt and pepper to taste. Simmer for 10 minutes.

Add the rice and return to a simmer. Cook, stirring constantly, until the liquid has been absorbed.

Stir the remaining hot broth into the risotto 1/2 cup at a time, making sure the previous addition has been absorbed before adding more.

Cook until the rice is al dente, about 25-30 minutes.

Remove from heat and stir in remaining butter; cover and let sit for a few minutes.

Serve warm with grated Parmesan sprinkled on top of each serving.

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