Ragu Risotto

I always have leftover ragu as I always make a bucketload of it. Bolognese is one of my favourite meals of all time, so my eyes are invariably bigger than my belly. This means we usually end up eating bolognese two nights in a row, which is no problem for me at all. But since I was having my friend Rachel over for dinner, I thought I’d try something new – and something that would stretch the ragu a little further. As with most left overs, if you add a few storecupboard or fridge ingredients, you can make a brand new dish out of it! Thus, ragu risotto was born.

I simply fried some onions and chopped chorizo in the frying pan till the onions were soft. Add the arborio rice and begin to make the risotto by ladling in a mixture of passata and beef stock in stages, waiting until the liquid has been absorbed before adding the next ladle. Once the rice is nearly cooked  (about 10 mins), add the leftover ragu. Once the rice is cooked (about 5 mins later), stir through plenty of butter and some chopped mozzerella cheese. Season and add some chopped rosemary or parsley.

A delicious way to reinvent your leftovers!