The risotto with borlotti beans it’s a first course typical of peasant tradition. They cooked in the countryside, especially in the Po Valley, thanks to the availability of the few products needed to prepare a tasty and nutritious recipe. We propose it following the original recipe.
Ingrediants
- 200 g of borlotti beans
- 240 g of carnaroli rice
- onion
- butter
- oil
- Parmesan Cheese
- salt
How to prepare: Risotto with borlotti beans
This is the recipe for Lombard peasant families, dates back to what still existed by now the legendary figure of the mondariso. A very recipe simple, which today we can enrich with a generous sprinkling of Parmesan cheese (not originally foreseen). The principle is sound and nutritious and the recipe, of course, anti-waste. The risotto is prepared with the cooking water of the beans, therefore all the nutrients are maintained and enhanced, without resorting to the preparation of another vegetable broth. You can use fresh beans or frozen. For this recipe we do not recommend pre-cooked canned beans.
The recipe is not vegetarian due to the presence of Parmesan, but you can eliminate it, the dish will still be excellent and delicate. To give the dish more substance and flavor, traditionally, a little bit of was added after the sauté sausage, when available. The risotto is good all year round but, in Autumn, thanks to products such as beans, mushrooms And pumpkin, it is particularly special.
When you cook this risotto, remember to abound: the next day to the jump it’s even better.
OTHER DELICIOUS RECIPES: Pumpkin and sausage risotto, Porcini risotto, Borlotti in rustic sauce
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
60 min
- Portions
-
4
- Total time
-
30 min
How to prepare: Risotto with borlotti beans
To prepare the risotto with shelled pinto beans, wash and dry the pinto beans. Cook them in a saucepan, completely covered with salted water, for about 30 minutes. You can also add some flavoring and a carrot. Taste them while cooking, they must be soft but not overcooked. In fact, they will continue to cook with the rice.
In a pan suitable for the preparation of risotto, fry the chopped onion with a knob of butter and a tablespoon of extra virgin olive oil. Add the rice and toast it. At this point add the pinto beans and a ladle of broth. Continue cooking the rice as usual, using the cooking broth of the borlotti beans to wet it from time to time.
Once ready, remove from heat and stir in a knob of butter and Parmesan. Your risotto ai borlotti is ready to be served.
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