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
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!!!!!!!!!!!!!!!!!!!!!