Sausage & borlotti bean risotto

AuthorBen WatsonCategory, ,

A robust and hearty meal ideal for the winter months, this risotto is pure comfort food and is a super simple mid-week dinner. Simply pop all of the ingredients into one pot and let the risotto, butter and beans work their magic.

Yields1 Serving
 450 g fresh unshelled borlotti beans, soaked and boiled
 1 tbsp extra virgin olive oil
 finely chopped onion
 450 g BFS Italian Pork & Fennel Sausage
 2 BFS beef or chicken stock (1ltr)
 300 g risotto rice (carnaroli is our favourite)
For mantecare
 2 tbsp butter
 1 cup freshly grated parmigiano reggiano cheese
 1 tbsp chopped Italian flat-leaf parsley salt
 1 pinch freshly ground black pepper
1

If using fresh borlotti beans, shell them, put them in a pot with enough cold, unsalted water to cover by about two inches, bring the water to a gentle simmer, cover the pot, and cook at a slow, steady pace until tender, about 45 minutes to one hour. Let them steep in their liquid until ready to use. If using dried beans, soak them overnight or for at least six hours, drain, then boil them in a fresh change of water. Let them steep in their liquid until ready to use.

2

Put the oil and chopped onion in a medium skillet, turn on the heat to medium, and cook the onions, stirring frequently until translucent but not coloured. Add the crumbled sausage and cook it, turning it over with a wooden spoon, until it becomes coloured a rich brown all over.

3

Retrieve the cooked beans from their pot, using a colander spoon or another slotted spoon, and put them in the skillet. Add one or two tablespoons of water from the bean pot, and mash about half the beans, pressing them against the bottom of the skillet with the wooden spoon.

4

Cook for about a minute, turning the contents of the pot over with the spoon from time to time. Pour the stock into a saucepan, bringing it to the boil and keeping it at a slow, sputtering simmer.

5

Place the heavy-bottomed saucepan where you'll be making the risotto on the burner nearest to the broth, empty the contents of the skillet into it, and turn the heat under the risotto pot to medium high. Stir, and when the beans and sausages are sizzling hot, add the rice. Stir quickly and thoroughly to coat the rice well.

6

Add one cup of simmering stock, and cook the rice, stirring it and periodically adding liquid. Finish cooking the rice, stirring always and adding broth when needed, until tender but firm to the bite, about 25 minutes.

7

Take the pot off the heat and do the mantecare step, swirling in the butter and Parmesan, turning the risotto over four or five times. Add the chopped parsley, salt and ground pepper to taste, stir once or twice more; transfer to a warm platter and serve at once.

Ingredients

 450 g fresh unshelled borlotti beans, soaked and boiled
 1 tbsp extra virgin olive oil
 finely chopped onion
 450 g BFS Italian Pork & Fennel Sausage
 2 BFS beef or chicken stock (1ltr)
 300 g risotto rice (carnaroli is our favourite)
For mantecare
 2 tbsp butter
 1 cup freshly grated parmigiano reggiano cheese
 1 tbsp chopped Italian flat-leaf parsley salt
 1 pinch freshly ground black pepper

Directions

1

If using fresh borlotti beans, shell them, put them in a pot with enough cold, unsalted water to cover by about two inches, bring the water to a gentle simmer, cover the pot, and cook at a slow, steady pace until tender, about 45 minutes to one hour. Let them steep in their liquid until ready to use. If using dried beans, soak them overnight or for at least six hours, drain, then boil them in a fresh change of water. Let them steep in their liquid until ready to use.

2

Put the oil and chopped onion in a medium skillet, turn on the heat to medium, and cook the onions, stirring frequently until translucent but not coloured. Add the crumbled sausage and cook it, turning it over with a wooden spoon, until it becomes coloured a rich brown all over.

3

Retrieve the cooked beans from their pot, using a colander spoon or another slotted spoon, and put them in the skillet. Add one or two tablespoons of water from the bean pot, and mash about half the beans, pressing them against the bottom of the skillet with the wooden spoon.

4

Cook for about a minute, turning the contents of the pot over with the spoon from time to time. Pour the stock into a saucepan, bringing it to the boil and keeping it at a slow, sputtering simmer.

5

Place the heavy-bottomed saucepan where you'll be making the risotto on the burner nearest to the broth, empty the contents of the skillet into it, and turn the heat under the risotto pot to medium high. Stir, and when the beans and sausages are sizzling hot, add the rice. Stir quickly and thoroughly to coat the rice well.

6

Add one cup of simmering stock, and cook the rice, stirring it and periodically adding liquid. Finish cooking the rice, stirring always and adding broth when needed, until tender but firm to the bite, about 25 minutes.

7

Take the pot off the heat and do the mantecare step, swirling in the butter and Parmesan, turning the risotto over four or five times. Add the chopped parsley, salt and ground pepper to taste, stir once or twice more; transfer to a warm platter and serve at once.

Sausage & borlotti bean risotto
This entry was posted in .