Bolognese Risotto

I haven't been very excited about cooking lately (probably thanks to the mid-winter blues), so any meal that can be made using something from the freezer is a plus. Even better is when the relatively easy meals are delicious. Granted this relies on something that was time intensive to make at one point, but as long as you make a big batch the first time around, you might as well enjoy the fruits of your labour for a while.

I added a little extra white wine, used chicken broth instead of meat, and mixed arborio rice with pearl barley (note to self: verify amounts before going to the store and assuming you don't need more), but otherwise stayed true to the recipe.

Bolognese Risotto (from Essentials of Classic Italian Cooking)

Ingredients
5 cups meat broth (or chicken)
1 1/4 cups bolognese meat sauce
2 cups Arborio rice
1 tbsp butter
1/4 cup freshly grated parmigiano-reggiano

1. Bring the broth to a simmer.
2. In a broad, sturdy pot, heat meat sauce to medium and bring to a simmer.
3. Add rice to meat sauce and stir thoroughly for 1 minute until grains coated well.
4. Add 1/2 cup broth and cook the rice, adding more broth after it evaporates and stirring regularly.
5. Cook the rice until it is tender, but firm with no more liquid remaining in the pot.
6. Off heat, swirl in butter and Parmesan and stir until cheese melts. Add salt if necessary.