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!
