Risotto with beans -risotto coi fagioli
Recipe by Rosa Lanzillotti
2 cups (400 g) Carnaroli or Vialone Nano rice
10 ounces (250 g) freshly shelled borlotti (figure a third less by weight if you're using dried beans.
2 1/2 ounces (60 g) pancetta, ground in a mortar
1/2 pound (225 g) plum tomatoes, blanched, peeled, seeded and chopped
2 tablespoons unsalted butter
Half a glass of dry red wine, warmed
Beef broth, simmering (about a quart, use lightly salted bullion if need be)
Freshly grated Grana Padano (the "lesser" cousin of Parmigiano)
Salt & freshly ground pepper
Prep. Time → 1h,20 min
Cook Time → 25 min
1. oil the beans in abundant lightly salted water until they're done but still firm (this will take about 1/2 hour with fresh beans). Drain them and set them aside. In the meantime, bring the broth to a boil.
2. Melt half the butter in a pot and sauté the ground pancetta and onion until the onion is golden. Stir in the tomatoes, cook for another couple of minutes, then add the drained beans, check seasoning, and cook, stirring, for a couple of minutes.
3. Now add the rice and heat through, then add the wine and cook until the liquid is evaporated, then begin to add broth a ladle at a time. As soon as the rice reaches the al dente stage stir in the remaining butter and the grated cheese, then serve.
main courses August 30, 2013 14:54
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