Risotto alla bolognese recipe

For Bolognese sauce Ingredients
1. Chopped lean ham (2oz)
2. scrapped and chopped carrot (1/2)
3. trimmed and chopped celery (1stalk)
4. lean minced beef (4oz)
5. chopped chicken lever (2oz)
6. chopped onion (1small)
7. butter (2tbsp)
8. canned peeled tomatoes, drained (8oz)
9. dry white wine (3/8c)
10. tomato puree (2tbsp)
11. chicken stick (3/4c)
12. salt (1/2tsp)
13. dried basil (1/2tsp)
14. black pepper (1/4tsp)

Method of preparation
1. For sauce; take a large saucepan, place it over moderate heat. Melt butter in it. Put ham, carrot, onion and celery in it and cook it by stirring it.

2. Cook it for 8 to 10 minutes until onion gets brown. Now add beef in the pan and cook it until it gets brown. Reduce the heat and add the remaining ingredients in the pan. Cover it and simmer the mixture for about 1 hour.

3. For rice; take a saucepan , place it over moderate heat, melt 3/8 cup of butter in it. Then add onions in it, cook it for 5 to 7 minutes or until it gets soft. Reduce the heat and then add ham and rice and then cook it for 5 minutes then pour wine and ½ of the boiling stock.

4. Regulate the heat so that rice is bubbling all the time. When the liquid gets absorbed and rice swells then add another 1/3 of stock.

5. Cook the rice until gets tender and firm. Mix the remaining butter, grated cheese and Bolognese sauce in it. Simmer it for 1 minute by stirring it frequently.

6. Take off the pan from the heat and place the risotto to a warm serving bowl. Serve it immediately.