Risotto al Ragù
Creamy Parmesan risotto stirred through with slow cooked ragu, rich, savoury and comforting, with a glossy finish.
Made with Slow cooked ragu and Soffritto and Homemade beef stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £4.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made beef stock (see the base recipe) in a pan until barely simmering, and keep it hot on the lowest heat.
- 2
Heat the oil in a wide, heavy pan over a medium heat. Add your ready made soffritto (see the base recipe) and cook for 5 minutes until soft.
5 min - 3
Stir in the rice and cook for 2 minutes, stirring, until the grains are glossy and hot. Pour in the wine and let it bubble away for 2 minutes.
4 min - 4
Add the hot stock a ladleful at a time, stirring often, waiting until each is nearly absorbed before adding the next. Cook for 16 to 18 minutes, until the rice is tender with a slight bite.
17 min - 5
Stir in your ready made ragu (see the base recipe) and cook for 3 to 4 minutes until it is steaming hot all the way through. Loosen with a splash of stock if needed.
3 min 30 s - 6
Off the heat, beat in the butter and Parmesan. Cover and rest for 2 minutes, then serve in warm bowls.
Tips
- Keep the stock hot. Cold stock slows the cooking and gives a less creamy risotto.
- Stir often but not constantly. Regular stirring releases starch and makes the rice creamy.
- The risotto should be loose and wavy, not stiff. Add a splash of stock at the end if it tightens.
Storing and freezing
Cool quickly, within 1 hour, and keep in the fridge for up to 1 day. Reheat once only, until steaming hot all the way through, adding a splash of water. Cooked rice should not be left to sit at room temperature.
Questions
Can I make it dairy free?
Yes. Leave out the butter and Parmesan and finish with a little extra olive oil and a pinch of salt. It is less rich but still creamy from the rice.
Which rice is best?
Arborio is easy to find, carnaroli is a little more forgiving. Never use long grain or easy cook rice, as it does not release enough starch for a creamy risotto.
Can I leave out the wine?
Yes. Use an extra 100 ml of stock and a teaspoon of red wine vinegar added at the end for a touch of acidity.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.