RISOTTO WITH TOMATO RAGU

Preparation Method :

• First, make the ragu, preferably starting the day before. Heat the oil in a large pan and fry all the vegetables and prosciutto until the vegetables are soft.
• Add the minced meat and wine. Brown the meat and cook until the alcohol has evaporated.
• Then, add the passata and the bay leaf. Season to taste and cover. Simmer gently for about 2 hours or until the sauce is rich and dense with a bright orange rim.
• If you are making the sauce in advance, (remove the pan from heat, then refrigerate until required). If not, continue by adding the rice to the ragu.
• Stir until the sauce is becoming dry, then start to add the stock, stir constantly and allow the liquid to be absorbed before adding more.
• Continue to cook the rice in this way, ensuring that the stock is absorbed before adding more liquid.
• When the risotto is creamy and the rice is tender but firm to the bite, remove the pan from the heat, discard the bay leaf and stir in the butter and cheese.
• Adjust seasoning then cover and rest for about 5 minutes before transferring to a warmed serving dish. Serve with extra Parmigiano Reggiano offered separately.