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Risotto alla Pavese
Risotto alla Pavese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Luscious Lombardy risotto with fresh cranberry beans for vibrant Italian taste.
Ingredients:
  • 6 cups vegetable broth
  • 18 ounces fresh cranberry beans, shelled
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 small onion, diced
  • 1 sprig fresh rosemary
  • 1 fresh bay leaf
  • 1 sprig fresh sage
  • 1.25 cups uncooked carnaroli rice
  • 0.75 cup tomato sauce
Instructions:
  • In a large saucepan, bring vegetable broth to a boil. Add fresh cranberry beans and simmer gently for 20 to 25 minutes until tender. Remove beans with a slotted spoon and keep the broth warm on medium-low heat.
  • In a large saucepan over medium-high heat, combine olive oil and butter. Sauté onion, garlic, whole rosemary sprig, bay leaf, and sage until onion is soft, about 7 minutes. Add rice and toast for 2 to 3 minutes. Stir in drained beans until well coated.
  • Pour in the white wine and stir until fully absorbed. Incorporate 1/2 cup of broth into the rice, stirring until absorbed. Repeat this step, adding 1/2 cup of broth at a time, stirring constantly until the rice is al dente. Then, mix in the tomato sauce until creamy and thick. This entire process should take approximately 18 minutes.
  • Take the risotto off the heat and allow it to stand for 2 minutes. Then, remove the rosemary twig, bay leaf, and sage before serving.

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