Risotto with Italian sausage and broad beans

Ingredients for 4 servings:

• 300 g risotto rice
• 100 g sausage
• 200 g beans (broad beans)
• 1 onion(s)
• 1 carrot(s)
• 2 bay leaves
• 5 tbsp olive oil
• 125 ml white wine
• 1 ½ liters of meat broth
• n. B. Pepper, black or white
• e.g. parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 11 hours 45 minutes

Risotto with salsiccia and fagioli borlotti

Soak the beans for about 10 hours in plenty of water (preferably low in limescale). Drain the soaking water and rinse the beans. Simmer in fresh water for 1 hour until almost tender. Bring the stock to a boil. Finely dice the onion and carrot and sauté in the oil with the bay leaves. Peel the skin off the sausage, tear it into pieces, and add it to the pan when the diced onions begin to brown. Fry together for five minutes, turning occasionally. Then sprinkle in the rice and fry for about a minute, stirring, until all the grains are translucent on the outside and still a beautiful white inside (lightly translucent). Deglaze with the wine, then add the boiling stock, ladle by ladleful, and allow it to reduce almost completely, stirring constantly; this will release the starch evenly. Cook the rice al dente, adding the borlotti beans halfway through the cooking time (about 13 minutes). Remove the risotto from the heat, season with pepper to taste, and stir in chopped parsley, if desired. Tip: I sometimes add grated Parmesan cheese, but it’s not necessary.