My Nonni's
Mangia, ricord. (By eating I remember)
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Tuscan TipsLearn Italian

My Nonni's Risotto with Meat Sauce
(Risotto Con Ragu)

*Serves 6


  • 1 cup chicken broth
  • 4 cups water
  • 2 cups My Nonni’s Italian Meat Sauce
  • 1 ½ cups raw Italian Arborio rice
  • Salt
  • 3 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon butter

Cooking Instructions

  • Pour the water and broth into a medium pot and bring it almost to a boil. Cover and keep it hot over low heat.
  • Heat My Nonni’s Meat Sauce in a heavy, large casserole pot over medium heat.
  • When it is hot and simmering, add the rice and stir until it is thoroughly mixed into the meat sauce.
  • Cook for a few moments longer, and then add a ladleful, about ½ cup, of simmering broth.
  • Stir while cooking, until the rice absorbs the liquid. Remember to wipe the sides and bottom of the pot as you stir.
  • When the rice dries out, add another ½ cup of simmering broth and continue to stir-cook. *Always remember to stir the bottom surface of the pot and the sides.
  • Add liquid as the rice dries out, but don’t drown the rice. Remember that risotto is not boiled rice.
  • Correct the heat if the liquid evaporates too rapidly. The rice should be at a very gentle perking.
  • Stir frequently at first and then constantly as the risotto thickens.
  • Cooking time should be around 20-30 minutes.
  • When the rice is done, tender yet al dente, firm to the bite, taste for salt. Add a little salt if necessary.
  • Turn off the heat and stir in the butter. Transfer to a hot platter and serve.

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From Tuscany with love