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.
120 ml (1/2 cup) bolognese ragù
130 grams (2/3 cup) risotto rice, such as carnaroli
80 ml (1/3 cup) dry white wine
1 small onion, minced
freshly grated parmigiano reggiano
3 Tbsp butter
Meanwhile, heat up the stock so it is simmering.
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).