This risotto, which could be called a "dry minestrone," is especially tasty since it contains sausage and pancetta, both with strong flavors of their own. Sausages are of ancient origin. The Romans were expert sausage makers, and the flavors would then, as now, vary considerably depending on the region, and could be mild or strong (like, for example, the highly spiced Neapolitan variety).
- 8 cups clear beef stock
- 10 ounces shelled fresh borlotti beans
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 6 ounces mild sausage, skinned
- 3 ounces pancetta, chopped
- A few sage leaves, chopped
- 1 3/4 cups Arborio rice
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 garlic clove, chopped
- Salt and freshly ground pepper
- 1/3 cup freshly grated Parmesan cheese
Bring the stock and beans to a boil. Simmer, covered, on low heat for 1 hour. Drain, reserving both the beans and liquid.
In a large saucepan, heat the butter and oil. Crumble the sausage meat into it. Add the pancetta and the sage and gently fry over low heat until browned. Add the rice and mix well to blend the flavors. Cook for 10 minutes, adding some of the reserved stock as required, a little at a time so that the mixture is always covered with a film of liquid. Stir in the onion, celery, carrot, garlic and beans and cook stirring constantly and continuing to add stock as necessary for 5 minutes. Add the salt and pepper. Remove from the heat. Add the Parmesan and set aside, covered, for 2 minutes then serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
388 calories; 17g total fat; 28mg cholesterol; 361mg sodium; 42g carbohydrates; 3g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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