Though using milk instead of broth to make a risotto might strike some as odd, according to Ottorina Bozzi it's common practice in Brianza, a part of Lombardy not far from Milan. This recipe should serve 6 or so; it will be especially nice in the summer when freshly shelled beans are available.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/2 cups (300 g) Vialone Nano or Arborio rice
- 3 tablespoons unsalted butter
- 1 ounce (25 g) pancetta, minced
- 2 quarts and 1 cup milk (2 1/4 l; whole will work best)
- 6 spring onions, thinly sliced
- 1/4 pound (100 g) dried borlotti beans set to soak the night before
- If you're using fresh beans figure about a third of a pound, 150 g
Preparation:
Begin by boiling the beans until tender and keeping them warm.When they're done bring the milk to a slow boil.
Thinly slice the onions and sauté them until translucent in the butter, then add the pancetta and cook until it is beginning to brown. Scoop the seasonings out of the pan and into a bowl with a slotted spoon, leaving the drippings in the pan, and then sauté the rice over a brisk flame for about five minutes, stirring constantly. Return the onion and pancetta mixture to the pot, cook for another minute more, and then stir in the boiling milk and cook covered, stirring every now and again until the rice is almost done.
Stir in the cooked beans and continue cooking for a minute or two, stirring constantly.
Though the Italian version doesn't mention it, I'd season the risotto with some pepper (not much because the pancetta is spiced) when I added the beans, and serve the risotto with freshly grated Parmigiano for those who want it.
