Risotto with Beans

Lightly grease a large pot and add the lardo private of the pork rind and any lean streaks. Let it melt gently, without burning, until the base is fragrant and lightly golden. Add the chopped celery, carrot, and onion, then add sage, rosemary, and basil, if desired.

Gently sauté the mince over medium heat, stirring regularly. Continue until the celery, carrot and onion become soft and shiny, without turning dark; the aroma of the soffritto It should be intense but not toasted. This step creates a balanced aromatic base for the bean broth.

Pour three liters of water into the pot, cover, and bring to a boil. Add the freshly shelled borlotti beans and cook for about forty minutes, maintaining a steady boil. The beans should be tender when pressed, while the liquid should retain its flavor and be abundant enough to cook the risotto.

Once the beans are cooked, remove the piece of lardo from the soup. Check that the broth is still hot and fragrant; if necessary, keep it warm. on the heat Reduce heat to low, avoiding a vigorous boil. The soup should be ready to be gradually added to the rice.

In a second pot prepare a soffritto of onion using butter or extra virgin olive oil. Cook over medium heat Cook until the onion is translucent and soft, without letting it brown too much. The sauce should be uniform, shiny, and delicately flavored.

Pour the Carnaroli rice into the soffritto and toast it, stirring constantly. Continue until the grains become shiny and slightly translucent at the edges, maintaining the necessary heat without browning them. Proper toasting prepares the rice to gradually absorb the soup and develop a creamy consistency.

Pour the red wine over the toasted rice and let it evaporate over high heatStir until the alcoholic aroma fades and the liquid is almost completely absorbed; the rice should remain moist but not submerged. The simmering should leave a balanced, vinous aroma, without any pungent notes.

Gradually add the hot bean soup to the rice, a ladle at a time, stirring frequently. Add more liquid only when the previous one has been absorbed, maintaining a steady simmer. Continue stirring until the rice is cooked and creamy, with the beans distributed throughout the mixture and a soft, not dry, consistency.