Risotto alla Nonni

The gizzard version is my favorite, and you’ll find that gizzards give your sauce a very special, delicious taste.
Course Appetizer
Cuisine Italian
Keyword Rice
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.
  • Stir.
  • Season and serve warm and hot. Enjoy this marvelous dish!
  • Risotto alla nonna Joanne