Ingredients
SERVES 4
– 200 g Cannellini beans
– 300 g Carnaroli rice
– 1 carrot coarsely chopped
– 3 bay leaves
– 20 g Grana Padano grated
– 1 sage leaf
– 2 sprigs of parsley chopped
– 1 onion - ½ chopped and ½ sliced
– 60 g butter
– 100 ml white wine
– 100 ml vegetable broth
– ½ stalk of celery coarsely chopped
– 1 garlic clove
– salt to taste
– pepper to taste
Directions
Soak the Cannellini beans for 12 hours in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water along with the carrot, chopped onion, celery, sage, 1 bay leaf, garlic and parsley. Once cooked, drain the beans and blend them in a mixer along with 1 bay leaf. Then, pour the bean cream in a bowl and season with salt and pepper. Meanwhile, in a saucepan, toast the rice in a drizzle of EVO for a couple of minutes also adding in the remaining onion, 20 g of butter, white wine and hot broth. Right after; also stir in the Grana Padano and 30 g of butter. As soon as rice is cooked, butter a ring mould and pour the risotto in. Then, turn over the ring mould onto a serving dish and place the hot, creamy beans in the centre. Sprinkle with some pepper to taste and serve.
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