Risotto al Ragù

Risotto is one of our favourite dishes to make and with our family ragù recipe added in, makes this a winner for all the family to enjoy.


For the risotto:

  • 400g/4 cups Arborio rice
  • 110g/1/2 cup butter
  • 1 medium onion finely chopped
  • 100ml/1/2 cup Italian dry white wine
  • 1.2 ltrs/4 1/2 cups veg/chicken stock
  • Parmesan cheese
  • Extra virgin olive oil
  • Salt & pepper

For the ragù:

  • 250g/1/2 lb minced beef
  • 250g/1/2 lb minced pork
  • Extra virgin olive oil
  • Salt and pepper
  • 1 tbsp tomato purée
  • 250ml/1 cup Italian red wine
  • Handful fresh basil leaves 
  • 500g/5 cups tomato passata
  • 4 garlic cloves, finely chopped
  • Parmigiano Reggiano to serve


To begin, let’s make the ragù sauce, heat the oil in a large sauté pan and fry the garlic for a few minutes until golden, then crumble the meat into the pan and fry until brown – around 10 minutes. Add the red wine and simmer for a further 5 minutes until it has reduced.

Now stir in the passata and tomato purée. Add the torn basil and season with salt and pepper. Simmer gently for 3 hours until reduced and thickened and always remember to stir the sauce throughout.

For the risotto, add the butter and a drizzle of oil to a pan on low heat and add the onion. Cook until translucent and soft. Then add the rice and toast for 3-4 minutes. Deglaze with white wine and let evaporate completely.

At this point, proceed with cooking for about 20 minutes, adding the stock a ladle at a time, as needed, as it is absorbed by the rice.

At this point add a few ladles of the ragù sauce and mix well.

Stir in the parmesan, mix and leave to rest for a couple of minutes. Now it is ready to enjoy! Use the left over ragù sauce for some more delicious recipes. Buon appetito.

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