Nonna’s Red Risotto and Braciole

A DISCLAIMER. Nonna does not tend to use exact quantities in her recipes. She cooks uses her senses, looking, smelling, tasting and touching along the way to ensure the chicken stock is properly salted, the flavors of the tomato sauce have melded, and the consistency of the risotto is perfect. I’ve added estimated quantities based on Nonna’s instructions for you to use as a guide. Taste as you go and make additions and substitutions as you see fit. That’s how I learned to cook and it’s my favorite part of being in the kitchen.

what you need:

whole chicken

braciole (refers to the cut of steak, can find at an italian grocery store. flank stank will also do as it is nice and thin)

2 spanish onions

2-3 large carrots

2-3 celery stalks

parsley (fresh for flavor or dried for convenience, as Nonna would say)

garlic

1 can whole san marzano tomatoes

6 oz can tomato paste

2 cups arborio rice

parmesan

salted butter

corn oil

1/2 cup dry white wine

what you do:

1: The chicken stock

Place a chicken (whole or separated into pieces), one onion (cut in half), 2-3 large carrots (roughly chopped), and 2-3 celery stalks (roughly chopped) in a large pot and fill with water. Bring to a boil and let cook for 1-1.5 hours. Remove chicken, separate meat from bones, return bones to the stalk, and allow to continue to cook for another 45 mins- 1 hour. Taste along the way and season with LOTS of salt and pepper to get a flavorful stock.

2: The Marinara Sauce (often made with braciole)

Lay out braciole and season with salt, pep, chopped parsley, and thinly cut slices of garlic. Roll loosely and secure tightly with string. Add 1-2 tbsp of corn oil to your pot and heat before adding 3-4 garlic cloves that have been very roughly chopped. Add braciole and brown on all sides, making sure to discard the garlic once it starts to brown. Add 1 can of pureed San Marzano tomatoes + one can of water. Cook for 10 mins, then add tomato paste, a handful of chopped parsley, and salt+pep. Cook for ~2 hours (the longer the better) until the sauce is deep red and flavorful. Season with more s+p as necessary.

3: The Risotto

While sauce is cooking, melt 4 tbsp of salted butter in a pot and then add 1 small onion that’s been chopped up. Cook onion until translucent (not brown), then add rice, stir, and cook for ~3 mins until coated in the butter/onion mixture. Add white wine, and continue stirring until fully absorbed. Begin adding the chicken stock 1-2 ladles at a time, stirring constantly, and not adding more until the risotto has fully absorbed the liquid. Continue until risotto is almost ready (slightly al dente), can take 30-45 mins. When it is ready, add 1-2 ladles of tomato sauce and mix. Top with LOTS of grated parm and serve immediately.