I only had about a cup and a half of leftover sauce so I added some garlic and onions as well. I made a basic risotto first and then I added the sauce to it and continued to cook it, although I did modify the basic risotto somewhat to take into account the fact that I’d be adding the Bolognese sauce to it.
Most risottos (except seafood) use Parmesan cheese. Belle and my older son don’t like the cheese so I left it out.
Belle’s note: This was a lovely way to use up the leftover Bolognese sauce – it got a thumbs up from everyone, even our little one (who ate just the risotto and none of the “bits” he could see). I often find risotto to be too creamy, but Ward’s version using Bolognese sauce was rich without being too creamy.
Risotto with Bolognese Sauce
6 cups chicken stock
2 tbsp olive oil
1 tbsp butter
1 large onion, peeled and chopped finely
3 cloves of garlic, chopped finely
2 cups risotto rice (Arborio)
1 cup dry white wine
1-2 cups Bolognese sauce
- Heat stock in a medium sauce pot and bring to a simmer.
- Heat oil and butter in a large sauce pan over medium-low heat.
- Add garlic and onions and cook slowly, do not colour the onions or garlic.(about 15 -20 minutes)
- Add the rice and turn the heat up to medium-high and stir constantly so it doesn’t stick.
- Add the wine and cook off the alcohol, still stirring.
- Turn the heat down to low and add one ladle of stock.
- Continue stirring until the rice has absorbed most of the stock; add another ladle and continue this process until all the stock is gone.
- Add the Bolognese sauce before the last ladle has been completely absorbed and stir until absorbed and the sauce is heated.