• 2 tbs. butter – unsalted
• 1 cup Arborio rice*
• 1 quart chicken stock
• Salt and freshly ground pepper to taste
• ½ cup Bolognese sauce*
• Freshly grated Italian cheese*
Heat butter in a deep heavy bottom pot. Add rice and cook, stirring constantly until rice takes on some color. Add 1 cup of broth, salt and pepper to taste and cook uncovered over moderate heat, stirring constantly. Add more stock as needed. When rice begins to soften, app. 15 minutes, add Bolognese sauce and continue to stir constantly. When ready, rice should be tender, but firm, al dente.
Serve hot with grated cheese.
*Available at the Market