Stock For Risotto Bolognese

Our answer

Nigella's Risotto Bolognese (from KITCHEN) is a risotto made with a Bolognese meat sauce. Stock (broth) is used to cook the sauce initially and then extra is added with the rice when the risotto is made.

The recipe uses veal stock (broth) as it is slightly lighter in flavour than beef stock. As a lot of stock is used, and it is reduced and concentrated during the cooking time, the beef flavour can become a little assertive for some. If you don't mind this then you could use all beef stock. Veal stock powder and cubes can be found most easily on-line (it may be labelled as "fond de veau"). However, a mixture of half beef stock and half chicken stock (i.e. 1 litre/4 cups of each) makes a good alternative.