A light Italian dish, Risotto alia Bolognese (rce-saw-toh ah-lah boh-loh-nyay-zeh) is a mixture of Italian rice, Parma ham, meat sauce and grated cheese. Serve as a light lunch or supper, with garlic bread and a tossed mixed salad.
4 oz. butter
1 medium-sized onion, thinly sliced
4 oz. Parma ham, chopped
1 lb. cups Italian rice, such as Avorio
3 fl. oz. dry white wine
2 pints home-made beef stock, boiling
8 fl. oz. Bolognese Sauce
1 oz. Parmesan cheese, grated
In a large, heavy saucepan, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the ham and rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed add another one-third of the stock.
Continue cooking the rice in this way until it is tender and moist but still firm.
Stir in the remaining butter, the Bolognese sauce and the grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.