Bolognese Risotto

For risotto, cook in enameled cast iron, which retains heat evenly for the cook time of risotto

Definition of risotto: Risotto is a creamy Italian rice dish, not a type of rice itself, made by slowly cooking short-grain rice (like Arborio) in broth while stirring, which releases the rice’s starch, resulting in a rich, creamy texture. 

Ingredients: 

Arborio Rice 1.5 Cups

Carrot ½ Cup Diced

Celery ½ Cup Diced

Yellow Onion 1 Cup Diced

Portabella Mushrooms 1 CupCubed

Marinara Sauce 2 cups

Vegetable Stock 3-4 Cup

Garlic 2 Cloves Finely Chopped

Olive Oil 2 Tablespoons

Butter 2 Tablespoons

Nutmeg 1/8 Teaspoon

Parsley, Handful Roughly Chopped

Parmigiano-Reggiano for Topping

Salt to Taste 

Instructions: 

1. Prepare Ingredients:

Dice the carrot, celery, and onion. Cube the portabella mushrooms. Finely chop the garlic. Roughly chop the parsley. Warm the vegetable stock in a saucepan and keep it at a low simmer.

2. Sauté the Vegetables:

In a large, heavy-bottomed pan, heat the olive oil and butter over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant. Add the mushrooms and continue to cook for another 3–4 minutes, until the mushrooms release their moisture and begin to brown.Stir in the chopped garlic and nutmeg, and cook for another 30 seconds until fragrant (be careful not to burn it).

3. Toast the Rice:

Add the Arborio rice to the pan and stir well, coating the grains with oil and mixing them with the vegetables. Toast the rice for 2–3 minutes, stirring frequently, until the edges of the grains look slightly translucent.

4. Add Liquid Gradually:

Pour in about 1 cup of the warm vegetable stock, stirring gently and often. Once most of the liquid is absorbed, add another ladleful of stock. Continue this process, adding stock one ladle at a time and stirring, until the rice is creamy and cooked to al dente. You may not need all 4 cups of stock — or you might use it all.

5. Incorporate Marinara Sauce:

Once the rice is just tender, stir in the marinara sauce. Simmer for another 3–5 minutes, allowing the flavors to meld and the risotto to become rich and creamy. Season with salt to taste.

6. Finish the Risotto:

Remove from heat and stir in a handful of chopped parsley. Taste and adjust seasoning if needed.

7. Serve:

Spoon the risotto onto plates or into shallow bowls. Top generously with freshly grated Parmigiano-Reggiano. Garnish with extra parsley if desired.