Description
A clever way to up leftover ragu sauce. It was adapted from Marcella Hazen’s classic Italian cookbook.
Ingredients
Scale
- 5 cups of beef or chicken stock
- 1 cup of ragu (meat sauce)
- 1.5 cups arborio rice
- 1 tablespoon butter
- 1/4 cup of grated parmesan cheese plus extra for serving
- chopped parsley for garnish (optional)
Instructions
- Bring the stock to a low simmer in a medium saucepan.
- Heat the ragu in a large skillet. When the sauce is simmering, add the rice and stir until it is evenly coated in sauce. Let it cook for two minutes over medium heat.
- Add 1/2 cup of the hot stock to the rice mixture. Give it a stir and then wait for it to absorb into the rice, string occasionally. When the stock is absorbed, add another 1/2 cup and repeat the process. Continue adding stock until it has all been absorbed and the rice is cooked. This process will take around 30 minutes.
- Turn off the heat and add the butter and a quarter cup of cheese. Stir to combine and let sit for a minute or two before serving.