Source: Nonni Joanne, about 1970’s
Risotto alla Nonni
My mom has been making risotto @ Christmas Eve for as long as I can remember. Being that my family originates from Northern Italy, this is a very traditional dish that has been passed down from several generations. I think the key to my mom’s success is her sauce. The better the sauce base, the better risotto. She uses her traditional Bolognese sauce but she will either add ground meat, or the gizzards from chickens, and the sauce will cook for hours ahead of time.. The gizzard version is my favorite, and you’ll find that gizzards give your sauce a very special, delicious taste.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
- 4 cups aborio rice
- 4 cups chicken stock home made
- 4 cups bolognese sauce home made
- 6 tbs butter
- 1/4 cup heavy cream
- 1 cup parmesano reggiano
- salt and pepper to taste
- 1/4 cup white wine
- Melt 1 tbs of butter and the wine in a large sauce pot. Add all of the rice, and mix together the melted butter and wine in the rice. Let it warm up. Begin to add 1 cup of chicken stock at a time.
- Note: Risotto is a labor intensive dish to prepare. Once you begin the rice cooking, you devote 100% of your time until the rice is cooked and all liquid has been stirred in. Total cook time is about 20-30 min. Remove with a strainer....
- Your method is to add a ladle of broth/sauce, alternating and adding as the liquid is absorbing into the rice.
- You continually stir the rice and liquids together.
- About half way through, add a few tbs of butter in.
- Continue to add the sauce and stock alternatively. Once you are nearing the end, and the rice is nearly ready, add the cream.
- Taste your flavors for the final after you add your Parmesano (Parmigiano) Reggiano.
- Season and serve warm and hot. Enjoy this marvelous dish!