I was more confident making the risotto this week. During the pasta section, I made a double batch of Bolognese Sauce. I froze the remainder for use in today’s recipe. After the sauce was defrosted, I heated it gently in a saucepan. Once warm it looked like I had just made it. Lovely. This time around I used Arborio rice. I added it to the sauce, stirred well to coat the grains and began the risotto making process.
Funny how quickly time passes when you are relaxed. It was ready to eat in what seemed like no time. If you love Bolognese Meat Sauce this is another great way to try it. I can imagine eating this for dinner on a chilly, fall evening.