Photo by Stephen Clarke

Courtesy of Chef Luca Cocchieri, Ragazzi

Makes 12

  • 2½ cups Arborio or Carnaroli rice
  • 8 cups vegetable or chicken stock
  • 2 small bags saffron
  • 3½ ounces Parmesan cheese, grated
  • 3½ ounces butter
  • Pinch salt
  • 3½ ounces ground pork
  • 3½ ounces ground beef
  • 2 ounces onion, finely chopped
  • 2 ounces carrot, finely chopped
  • 2 ounces celery, finely chopped
  • 1 pint tomato paste
  • 3½ ounces sweet peas
  • 2 fluid ounces red wine
  • 3 tablespoons Extra Virgin olive oil
  • Salt and peppers
  • All-purpose flour for dusting
  • Fine breadcrumbs
  • 4 eggs
  • Vegetable oil

Boil the rice in the stock for around 15 minutes, until all the liquid has evaporated. Meanwhile dissolve the saffron in a little reserved stock and stir into the risotto just before it finishes cooking. Remove from heat. Add the butter and cheese, mixing well, and season. Spread the mixture onto a tray and leave to chill in the refrigerator.

Make your ragout by placing the finely chopped vegetables in a sauce pan with the olive oil. Sauté on a low heat until the onion is golden brown. Add the ground meats and cook on a medium-high burner for about 10 minutes. Pour in the red wine and allow to evaporate completely, before adding the tomato paste. Turn the heat down to low and cook for about 1 hour, adding the sweet peas 5 minutes before the end of cooking time. Let the mixture cool completely.


What to Drink: Monte Bernardi Chianti ‘Classico’ Tuscany “Crunchy, fresh, acidity-driven Chianti that’s clean as a whistle and extremely well made from Panzano (the unofficial Grand Cru of the Classico region). Plenty of red fruit to match the filling and a lovely acidity to cut through the fried breadcrumbs.” Rupert Owen, Premier Crew sommelier