Risotto with cannellini beans

Ingredients for 4 servings:

• 300 g tomatoes or 1/2 can chopped tomatoes
• 1 small onion(s)
• 50 g bacon (pancetta or smoked pork belly or bacon)
• 2 tbsp extra virgin olive oil
• 10 g butter
• 300 g rice (risotto rice)
• ½ jar red wine
• 1.2 liters of broth, instant or
• Water, hot
• 1 small can of white beans (e.g. cannellini beans)
• Salt
• 20 g butter
• 40 g Parmesan, freshly grated
• 2 sprigs of parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Risotto with fagioli cannellini

Add 300g of tomatoes to boiling water. As soon as the skin bursts, add them to cold water, peel, deseed, and finely chop. Finely chop 1 small onion and 50g of bacon. Heat 2 tablespoons of olive oil and 10g of butter in a saucepan and sauté the onions and bacon over low heat. Add 300g of risotto rice and fry for a few minutes, stirring constantly. Deglaze with 1/2 glass of red wine and allow to evaporate. Add the tomatoes and 1 ladle of stock. Cook over low heat, stirring occasionally and adding more stock if needed (if using high-quality canned beans, you can also add the liquid from the can). Halfway through the cooking time (after about 10-15 minutes, depending on the type of rice), carefully stir in the beans and cook the risotto until al dente. Stir carefully every now and then and add more stock as needed. Remove the pan from the heat, add 10g butter and 40g freshly grated Parmesan cheese, and season with salt. Chop 2 sprigs of parsley and mix in.