8 tbsp. butter
1 med. onion, thinly sliced
4 oz. Parma ham, chopped
2 2/3 c. Italian rice
3/8 c. dry white wine
5 c. boiling beef stock
1/4 c. Parmesan cheese, grated

2 tbsp. butter
2 oz. lean cooked ham, chopped
1 sm. onion, chopped
1/2 carrot, chopped
1 celery stalk, chopped
4 oz. lean minced (ground) beef
2 oz. chicken livers, chopped
8 oz. canned peeled tomatoes, drained
2 tbsp. tomato puree (paste)
3/8 c. dry white wine
3/4 c. chicken stock
1/2 tsp. dried basil
Salt & pepper to taste

First make the sauce. Melt the butter in a large saucepan. Add the ham, onion, carrot and celery and fry until they are soft. Stir in the beef and cook until it loses its pinkness. Add all the remaining sauce ingredients and stir well to blend. Reduce the heat to low, cover and simmer the mixture for 1 hour.

Meanwhile, make the rice. Melt 3 ounces (6 tablespoons) of butter in a large saucepan. Add the onion and fry until it is soft. Add the ham and rice, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately 1/3 of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed, add another 1/3 of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.

Stir in the remaining butter, the bolognese sauce and grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.