Braised Rice with Ham and Bolognese Sauce (Risotto Alla Bolo)

Braised Rice with Ham and Bolognese Sauce (Risotto Alla Bolo)

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Servings: 6
Calories: 532


  • 1 Medium onion thinly sliced
  • 4 oz Parma ham chopped
  • 1 lb Italian rice
  • 3 floz Dry white wine
  • 2 pints Boiling beef stock
  • 1 oz Parmesan cheese grated

bolognese sauce

  • 1 oz Butter
  • 2 oz Lean cooked ham chopped
  • 1 Small onion chopped
  • 1/2 Carrot chopped
  • 1 Celery stalk chopped
  • 4 oz Lean minced ground beef
  • 2 oz Chicken livers chopped
  • 8 oz Canned peeled tomatoes drained
  • 2 Tbs Tomato puree paste
  • 3 floz Dry white wine
  • 6 floz Chicken stock
  • 1/2 tsp Dried basil
  • Salt and pepper to taste


  • First make the sauce. Melt the butter in a large saucepan. Add the ham, onion, carrot and celery and fry until they are soft. Stir in the beef and cook until it loses its pinkness. Add all the remaining sauce ingredients and stir well to blend. Reduce the heat to low, cover and simmer the mixture for 1 hour.
  • Meanwhile, make the rice. Melt 75 g (3 oz) (6 tablespoons) of butter in a large saucepan. Add the onion and fry until it is soft. Add the ham and rice, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed, add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.
  • Stir in the remaining butter, the bolognese sauce and grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
  • Serve at once.
Calories: 532 kcal
Carbohydrates: 70 g
Protein: 22 g
Fat: 15g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 885 mg
Potassium: 678 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 2128 IU
Vitamin C: 9 mg
Calcium: 105 mg
Iron: 6 mg
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