INGREDIENTS

  • 1 tablespoon olive oil
  • 4 cups Arborio rice
  • 62 ounces beef stock
  • 24 oz. jar Rao’s Homemade® Bolognese Sauce
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley and fresh basil for garnish

PROCEDURE

  • Add the olive oil to a large size pot over medium-low heat and pour in the rice. Cook for 2 to 2 minutes to lightly toast the Arborio rice.
  • Stir the rice constantly while adding in 8 ounces of beef stock at a time until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy, about 30 minutes.
  • Fold in the Rao’s Homemade® Bolognese Sauce and Parmesan cheese until completely mixed in.
  • Cook over low heat for 5 minutes while continuing to stir.
  • Serve the Risotto Bolognese with optional chopped parsley and basil garnishes.

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