Prep Time: 1 hours, 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/2 cups (300 g) Carnaroli rice
- 1/2 pound (200 g) borlotti beans, soaked and boiled in lightly salted water until tender
- 5 ounces (120 g) seasoned lard (buy this from your delicatessen, or use pancetta)
- An onion, minced
- 5 tablespoons (60 g) unsalted butter
- 1 cup freshly grated Parmigiano
- 1 glass dry red wine, warmed
- Freshly ground pepper
- 1 quart (liter) beef broth (lightly salted bullion will do if need be)
- Bring the broth to a boil and reheat the beans if need be.
Preparation:
Coarsely grind the lard and sauté the minced onion over a low flame until it is just golden. Remove the onion with a slotted spoon, turn the heat up slightly, and stir the rice into the drippings. Continue cooking for several minutes, stirring constantly lest the rice stick.Return the onion to the pot, stir in the warmed wine and cook until it evaporates, then begin to add the broth, a ladle full at a time. When the rice reaches the al dente stage drain the hot beans and stir them in, then turn off the flame, stir in the butter and grated cheese, dust with pepper, cover for 2 minutes, and serve.
The wine? A red from the shores of Lake Garda would be nice, as would a Franciacorta Rosso.
Serves four to six.
