Risotto Bolognese

Risotto Bolognese is simply delightful

Risotto Bolognese is an aromatic and delicious rice dish. It is made with chicken livers and mushrooms. Each kind of risotto takes its name from the town or area in Italy from which it originated. The secret of a good risotto is to use a thick grain rice (Italian arborio rice) and well-flavoured chicken or veal stock. Why not give this recipe for Risotto Bolognese a try?

Serves: 4

Ingredients:

8 oz arborio rice
2 oz butter
1 medium onion (finely chopped)
2 cloves garlic (chopped)
6 oz chicken livers
4 oz mushrooms (sliced)
1 tablespoon tomato puree
salt and pepper (to taste)
1 1/2 pints chicken stock
4 tablespoons Parmesan cheese (grated)

Method:

1. Melt two-thirds of the butter in a shallow pan.

2. Add the chicken livers and saute them briskly until just coloured.

3. Take out chicken livers.

4. Add the onion and garlic and fry them slowly.

5. Slice the chicken livers and set them aside.

6. Add mushrooms to the pan and, after a few minutes, the rice.

7. Fry for about 5 minutes, stirring continually until all the grains look white.

8. Stir in tomato puree.

9. Season, put in livers and add one third of the stock gradually.

10. Continue to fry, stirring continually until all the grains look white about 5 minutes.

11. Add another third of the stock.

12. Simmer, stirring occasionally until the rice thickens.

13. Add more of the stock.

14. Continue in this way until the grains are barely tender and the risotto creamy.

15. Draw pan aside, dot the surface with the remaining butter.

16. Sprinkle with Parmesan cheese.

Tip:

1. Risotto is best made with arborio rice because it absorbs the maximum amount of liquid.

2. Grated Parmesan cheese may either be stirred into the risotto just before serving or sprinkled over it at the table.

3. When cooked, risotto keeps hot satisfactorily if kept covered and left on top of the stove (but not on the heat) for up to 30 minutes.

To discover more about Italian food visit the Italian Traditional Food webpage