Ragu Risotto | Rouxbe Online Culinary School

Ingredients

• 2 1/2 cups vegetable stock
• 2 1/2 cups water
• 1 cup leftover ragu of choice
• 1/2 cup onions
• 2 garlic cloves
• 1/2 cup parmesan cheese (optional, or vegan parm)
• 1 cup risotto rice (see note)
• 2 tbsp extra-virgin olive oil
• 1/4 cup white wine or vermouth
• 1/2 tsp sea salt (or to taste)