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Risotto Bolognese con Fagioli

Risotto Bolognese con Fagioli
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The theme for Monday posts in October…. Risotto.

I’ve been making risotto for years.

I first had it in Italy, where it’s served as a 2nd course, after the starter but before the main course of meat (usually). It’s normally served in a soup plate and eaten with a spoon.

I fell in love with it, bought a book, and started making it.

Then it became popular in the U.S. and the TV chefs decided they should improve it (???). They made it dry and stiff, then added lots of butter to make it creamy, then told the audience that is was terribly difficult to make.

All wrong, in my opinion. It’s easy, should be creamy without added fat, and is a great way to use leftovers.

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Risotto Bolognese con Fagioli
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Risotto Bolognese con Fagioli

Risotto Bolognese
Print Recipe

I always make this when I make a pot of Ragù Bolognese, but sometimes I want the risotto without the big pot of sauce. This is the recipe.

  • Author: Kate

Ingredients

Scale
  • 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) chicken broth
  • 1/2 medium onion, chopped
  • 1 tbs butter
  • 1/2 cup Parmesan cheese – freshly grated
  • Condimenti:
  • 1 small carrot, finely chopped
  • 1/2 rib celery, finely chopped
  • 1/2 medium onion, finely chopped
  • 3oz (100gr) Prosciutto
  • 1 tbs olive oil
  • 15oz (450gr) tomatoes, drained, sauce reserved for another use. Chop tomatoes.
  • 8oz (250gr) white beans, drained, rinsed
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp oil

Instructions

  • Heat chicken broth and keep hot over low heat.
  • In medium saucepan heat butter.
  • Add onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center. 
  • Add white wine and stir. 
  • Start condimenti. 
  • When wine is almost absorbed add a 1/3 cup of broth, stir. 
  • When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
  • Before adding the last 1/4 cup taste a few kernels of rice. 
  • They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked. 
  • If more broth is needed add it 1/8 cup 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, spoon 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:
  • In medium skillet sauté ham in oil.
  • Remove and set aside. 
  • In same skillet sauté carrot, onion, and celery until tender, about 10 minutes.  Add tomatoes to skillet along with juices from chopping.
  • Simmer 5 minutes.
  • Crumble / chop ham and add to skillet. 
  • Add herbs and beans, heat through, keep warm until needed.

Notes

There is no need to stir constantly but do stir from time to time.
The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.
Substitute any dry-cured ham or bacon for the Prosciutto.

For a autumnal risotto: Chicken with Mushrooms & Butternut Squash

That’s it !