Risotto alla Pavese
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Risotto alla Pavese

1. Vegetable broth - 6 cups
2. Fresh cranberry beans, shelled - 18 ounces
3. Olive oil - 3 tablespoons
4. Butter - 3 tablespoons
5. Onion, diced - 1 small
6. Garlic, minced - 1 clove
7. Fresh rosemary - 1 sprig
8. Fresh bay leaf - 1
9. Fresh sage - 1 sprig
10. Uncooked carnaroli rice - 1 ¼ cups
11. Dry white wine - ½ cup
12. Tomato sauce - ¾ cup

How to cook deliciously - Risotto alla Pavese

1. Stage

Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.

2. Stage

Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.

3. Stage

Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.

4. Stage

Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.