Monday, March 14, 2011
Risotto with pinto beans and savoy cabbage
Last of all, even if eating rice, even less to prepare risotto, is not a Neapolitans people habit and considering that rice is used as the basis of a good risotto, we could say that Neapolitans have contributed to the invention of risotto.
But then, we'll have to say that the prerogative of risotto is that all ingredients should be cooked along with the rice (the so-called risotto cooking), so all rice dishes in which the seasoning is added when cooked, as for the pasta, must not be defined a risotto.
In Italy there are several versions of risotto and today I propose you the one with beans and savoy cabbage.
Ingredients for 4 persons:
Rice 360 g (13 oz)
Sausage 160 g (5.7 oz)
Pinto beans 160 g, canned (5.7 oz)
Savoy cabbage leaves 9 large
a clove of garlic
White wine 1/4 cup
Water (or broth) 700 ml (3 cups)
Butter 20 g (1 oz)
Grated Grana (or Parmesan) cheese 4 tablespoons
Olive oil 3 tablespoons
Salt to taste
Pepper to taste
Chop the onion and sauté with 2 tablespoons of olive oil (picture 2), add the skinned and chopped sausages, and let it brown (picture 3). Add the rice and let it toast for a couple of minutes. Sprinkle with white wine and let evaporate over high flame, stirring occasionally with a wooden spoon. Add two dippers of boiling water, lower the flame and then add the cabbage cutted into strips(picture 4). Continue cooking by stirring and pouring more water as the rice absorbs the previous one (picture 5). When half cooked add the beans, after having eliminated the clove of garlic (picture 6).
Remove the risotto from the heat, add the butter, the parmesan cheese and mix. Let stand for a few minutes, sprinkle with pepper and serve on the remaining cabbage leaves.