Ragu Risotto

June 4, 2011


two cups carnaroli rice
ten ounces lean ground beef/veal/pork mixture
half cup diced onion
quarter cup diced carrot
quarter cup diced celery
quarter cup diced prosciutto (fattier is better)
salt and pepper
one tablespoon tomato paste in a tube
one small can diced san marzano tomatoes
quarter cup parmigiano reggiano (plus a little more for garnishing)
250 grams mozzarella bufalo
one bay leaf
three pints butcher shop veal stock
olive oil
quarter cup dry white wine

Sautee the meat, onions, carrots, celery, and prosciutto, on medium-low heat in olive oil. Don’t brown the shitte; just cook and soften it. Add black pepper and a little salt. (Be careful with salt in this recipe, as prosciuto is salty, parmigiano is salty, mozzarella is salty, and veal stock can be salty.)

Throw in the wine, turn the heat to medium, boil off the alcohol, and add the tomato paste, can of diced tomatoes, and one pint of the veal stock. Bring the shitte to a boil, and then turn to the lowest heat, cover, and simmer for at least two hours.

This is what the ragu looks like when it’s nearly done. By this time, take the other two pints of veal stock, dilute with two pints of water, bring to a boil, and then lower to simmer.

Add the rice, and two ladles of hot broth. Turn heat to medium to medium-low, and cook the risotto, adding two ladles of broth at a time as needed. You want to cook at a temperature that it takes the risotto about 20 to 25 minutes to reach molto al dente.

When the risotto is molto al dente (still a tiny crunch in the center of the grains), turn off the heat. The shitte will keep cooking after you turn off the heat, so if you cook it until it’s to the correct consistency and then turn off the heat, it’ll overcook.

Add the parmigiano and the mozzarella (after having diced it earlier), and stir it gently but well. Cover and let rest for five to ten minutes.

Stir the pot gently to mix, plate, and sprinkle a little parmigiano on top.

EAT THAT MOTHERRUCKER!!!!!!!!!!!!!!!!!!!!!


4 Responses to “Ragu Risotto”

  1. ginger Says:

    What? Ragu in June?

    Don’t get me wrong, I will totally make the shitte out of that next weekend, but it’s winter here and the house is freezing. The only stories I’ve heard about N. Am. weather are about tornadoes – has it been shitty in NY?

  2. This blog has ratcheted up several income levels since I last visited, which I didn’t even think was possible.

    I don’t speak the dialect here, but if you ever need some redneck input, look me up.

  3. ginger Says:

    Psssht. My grandmother, who dropped out in 8th grade and whose husband made not much as a bartender, cooked stuff like CPP’s recipes all the time – starchy stuff that stretches to feed a bunch. Pasta’s cheap. Rice is cheap (CPP uses the good stuff, but you can make risotto with any medium- to short-grained rice. The texture won’t be as creamy, but who cares?). Stock is super-cheap to make (water, veg from the reject bin trimmed of the moldy bits, butcher bones or trim scraps). Nice mozz is an indulgence but you can get an umpteen-pound block of the unfancy kind for cheap – it’s even covered under WIC. Meat’s expensive as hell but you can stretch the cheapest ground meat to feed a bunch with recipes like this.

  4. Oh man I would totally make that. I would replace the veal products with something else (like beef) but I would eat the shtte outta that.

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