Risotto with Black-Eyed Beans

Place the black-eyed peas in a bowl, cover them with plenty of water, and let them soak for at least twelve hours. Once soaked, drain and rinse them gently: they should be rehydrated and slightly swollen, with no excessively wrinkled skin.

Add the beans to the cold broth and slowly bring the liquid to a boil. Cook for about an hour, maintaining a moderate simmer, until tender but still whole. Keep the hot broth with the beans, as it will be used to cook the rice.

Finely chop the onion and leek. Heat in the skillet For risotto, mix one part extra virgin olive oil and one part butter, then add the vegetables. Let them wilt. over low heat, stirring, until they become soft and translucent without taking on a dark color; the aroma should be sweet and delicate.

Remove the external fat and casing from the salami, then crumble it into soffrittoRaise the heat slightly and brown it for a few minutes, stirring to distribute it evenly. The mixture It's ready when the meat changes color, the fat partially melts, and the sauce takes on an intense aroma.

Pour the red wine over the hot mixture and let it evaporate completely. Keep the heat on medium-low and stir until no alcohol remains and the bottom becomes almost dry; the wine should release its aroma without making the mixture moist. soffritto.

Add the rice to the skillet Toast it briefly, stirring constantly to coat the grains with the seasoning. Stop when the grains become shiny and slightly translucent at the edges, without letting them brown: a brief toasting prepares the rice to absorb the broth.

Ladle in the hot broth with the beans, waiting for the liquid to be absorbed before adding more. Keep the mixture at a gentle boil and stir regularly to promote a creamy consistency. Continue stirring until the rice is cooked. al dente and the bottom will be soft, not dry.