Risotto with Mint, Peas & Pecorino Romano Cheese

Ingredients

4T olive oil
   1 medium yellow onion, finely diced
   1 leek, finely diced
   2 clove garlic, crushed
   ½ cup white wine
   14 ounces Arborio rice (2 cups)
   7 cups chicken or vegetable stock, heated
   1 cup fresh or frozen petite peas
   ½ cup grated Pecorino Romano cheese(more for serving)
   2 tsp. chopped mint
   1 tsp. lemon zest
   2T chopped flat parsley
   salt & pepper

1.    In a large sauté pan, over medium heat, add the olive oil; when warm add the onion and leek and sauté 3-4 minutes until they start to soften.  Add the garlic and sauté gently for 1 minute more.  Add the wine and continue stirring until the wine has almost disappeared.

2.    Add the rice and sauté 1 minute, stirring constantly. 

3.    While stirring, add one ladle of stock.  

4.    When the stock has disappeared, ( and you can draw a line in the rice) add another ladle of stock. 

5.    Continue adding stock one ladle at a time until the rice is cooked; about 20 minutes (you may not need all the stock). 

6.    Add the peas and stir until well incorporated into the rice.

7.    Remove from the heat and, add the cheese, mint, lemon zest, and parsley.

8.    Season with salt and pepper.  Serve immediately with extra cheese

Tips & Tricks

•    When washing the leeks cut it in half. Place the root end under running water (Like your giving the leek a shower) Carefully separate each layer letting the water pass though and remove any dirt and sand
•    For the freshest cheese buy a wedge. Cut into small cubes and grate it in your food processor or blender. Then store it in a glass jar in the refrigerator.
•    You can substitute the peas and mint for sautéed mushrooms & thyme for a totally different dish.

Pasta with Ragu Bolognese

Ingredients

2T olive oil
5 oz. pancetta (uncured bacon)
1 medium onion, finely diced
½ cup carrot, finely diced
½ cup celery, finely diced
1-pound ground beef
½ cup red wine
2T double-concentrated tomato paste dissolved in 1-cup warm water
1-cup whole milk
Salt & pepper
1-pound fresh pasta (tagliatelle, fettuccine, pappardelle, or penne)
½ cup Parmigiano Reggiano cheese, and some extra cheese for table

1.    In a food processor, or by hand, finely chop the pancetta until it resembles ground pork.

2.    In a medium saucepot or Dutch oven over medium heat, add the olive oil. When warm add the pancetta, cook about 4 minutes until some of the fat starts to render out.  

3.    Add the onion, carrots, and celery and cook until vegetables are soft, about 4-6 minutes. 

4.    Increase the heat to medium-high and add the ground beef. Using a spoon, break the meat up into small pieces. Continue stirring and continue breaking the meat into very small pieces until the meat has cooked evenly.

5.    Stir in the red wine and cook about 2 minutes. Add the diluted tomato paste and reduce the heat to a simmer.

6.    Every few minutes, give the sauce a stir and add a tablespoon of the milk until it is all gone. Cook the sauce for 1½ to 2 hours until most of the liquid has evaporated. If the sauce should become too dry during the cooking time, carefully add 1-2 tablespoons of water. Season with salt and pepper. Set the sauce aside until ready to use. Reheat if necessary.

7.    When ready to serve, bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the pasta and cook the pasta for 2-4 minutes.

8.    Drain the pasta. Place in a large bowl or platter and reserve ½ cup of the pasta cooking liquid.

9.    Toss the pasta with the sauce. If it seems a little dry, add a little of the pasta cooking liquid. Add the cheese and toss again.

10.    Serve with more cheese on the side.

TIPS & TRICKS

•    There are so many recipes for ragu Bolognese. I adapted this version from the Accademia Italiana Della Cucina recipe, which is the standard recipe most Bolognese’s follow.
•    Sauce can be made 3-4 days in advance and freezes nicely.
•    If possible, always serve with fresh, long stranded pasta so that the sauce clings to the noodles.