Risotto alla Bolognese

Have you ever heard of risotto alla bolognese? I had not. Or at least I couldn’t remember, because I found it in a cookbook by Biba Caggiano that I’d had for years. It’s not a traditional combination, but it it delicious and the texture of the risotto and the ragù work very well together. I will definitely make this again! When I make ragù alla bolognese, I always make a big batch and freeze most of it for later use. If you already have the ragù and some nice homemade stock, this recipe is relatively quick and easy to prepare.


For 2 servings

120 ml (1/2 cup) bolognese ragù

130 grams (2/3 cup) risotto rice, such as carnaroli

700 ml (3 cups) chicken stock or meat stock

80 ml (1/3 cup) dry white wine

1 small onion, minced

freshly grated parmigiano reggiano

3 Tbsp butter



Melt 2 Tbsp of the butter in a wide thick-bottomed pan. Add the onion and sauté over medium heat until it becomes translucent.

Meanwhile, heat up the stock so it is simmering.

Add the rice, and toast the rice over medium heat until it is very hot, about 2 minutes.

Increase the heat to medium high and deglaze with the white wine. Stir until the wine has been absorbed by the rice.

Add a ladle of the hot stock.

Stir until the stock has been absorbed by the rice. Keep adding more stock and stirring until it has been absorbed for about 15 minutes.

Add the ragù, which should be warm so the rice won’t cool off as much.

Stir to incorporate the ragù. Taste whether the rice is done. Continue to add more stock and stirring until the rice is al dente.

Turn off the heat. Add the remaining tablespoon of butter and some freshly grated parmigiano.

Taste and adjust the seasoning with salt. Allow the risotto to rest for a couple of minutes.

Serve on preheated plates, sprinkled with some more freshly grated parmigiano.

Wine pairing

This is great with a light red wine, such as a Bardolino.


Most people associate Chicken Ramen with instant noodles in a foam cup. You just need to add boiling water and it’s done. It doesn’t taste bad, but it is very different from chicken ramen from scratch (including the noodles).


15 thoughts on “Risotto alla Bolognese

      1. Ti confesso che io preparo ogni volta il ragù di carne con 2 kg di macinato, quindi poi lo adopero per i rigatoni, le lasagne al forno, le tagliatelle e anche il riso! Non raccontarlo a nessuno però!!


  1. If you visit the US again, try to stop in Sacramento, California, to visit Biba’s restaurant. I’ve never had a less than perfectly meal there and Biba often strolls the dining room chatting with customers. Total class act.


    1. Hi Bob, I’ve actually already had to pleasure to dine at Biba’s restaurant in 2009, when I made a detour on my way from Phoenix to San Francisco just to be able to eat there. Unfortunately, Biba herself was sick at the time, but I did chat with her husband. It surely was the best Italian meal I’ve ever had in the US.


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