Ingredients: |
Ingredients: 5 cups chicken broth (low sodium)
3 tbsp unsalted butter
1 tbsp olive oil
⅓ cup finely minced onion
1-2 Roma tomatoes, seeded and chopped
1½ cup Arborio superfine rice
1 cup (1 can) canned cannellini beans, rinsed and drained
⅓ cup grated Parmesan
1 tbsp chopped fresh parsley
¼ tsp dried basil
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Directions: |
Directions:Bring the broth to a steady, low simmer in a saucepan.
In a heavy 4-quart casserole dish heat 2 tbsp of the butter and the oil over moderate heat. Add the onion and sauté for 1-2 minutes, until softened. Do not brown the onion.
Add the tomatoes and cook, stirring, for an additional 3-5 minutes.
Add the rice to the onion/tomato mix and stir, using a wooden spoon, for 1 minute, making sure that all rice grains are well coated.
Add ½ cup of the broth and stir until it is completely absorbed.
Continue to add the simmering broth, ½ cup at a time, stirring frequently, and adding the next ½ cup only after the previous liquid is almost completely absorbed. Add all but the last ¼ cup over a period of 18 minutes, stirring constantly to make sure that the liquid absorbs and that the rice doesn't stick.
After 18 minutes (from the addition of the first ½ cup of broth), add the reserved ¼ cup broth, remove from heat, and immediately add the beans, remaining 1 tbsp butter, Parmesan, parsley, and basil. Stir vigorously to combine. |
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Notes: |
Personal
Notes: For a successful risotto you must have all ingredients prepped and ready to go, as time is very important. You will know when it's time to add the next addition of broth when you can drag the wooden spoon across the bottom of the pan through the risotto and it will leave a dry swath behind the spoon. Risotto is extremely viscous so it will never actually appear dry or absorbed -- that's why dragging the spoon is a good test.
I used to make this a lot when the kids were younger, but it's rather decadent so I haven't made it much recently. It's always extra yummy though!
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This recipe for Risotto Con Fagioli (Risotto with Beans) is from