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Risotto Bolognese

Posted by Nigella on the 13th July 2017
Image of Nigella's Risotto Bolognese
Photo by Lis Parsons

Well folks, this is the penultimate week of the Big Recipe Roll-Out, and I’m delighted to be introducing you to this week’s recipe, Risotto Bolognese. This is really a meat sauce risotto - but that makes it sound too sloppy, too unspecial. This is no run-of-the-mill meat sauce: it is made with veal stock (I buy jars of it, rather than making my own), and cooked in the oven, rather than on the hob. Result: flavour is intensified, texture is melting and tender. Just remember that the sauce is runnier than you would make if this were dressing pasta, and pointedly so: it is all these meaty juices with which the rice will become so delectably swollen later.

I’m sure by now you are familiar with the drill, but just in case - a Premium Recipe is one specially for members of nigella.com. If you haven’t already signed up, it’ll take a bare minute, costs nothing and we never give any details (not that you need to give anything more than your name and email address) to anyone. Here’s a link to a list of all the Premium Recipes collection, so do sign-in or sign-up, and enjoy!

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