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Ingredients - serves four
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270 grams risotto rice
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900 ml chicken stock
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400 grams can borlotti beans
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1 onion (chopped)
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2 cloves garlic (crushed)
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170 ml white wine
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60 ml mascarpone
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70 grams freshly grated grano padano
cheese
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Extra grated grano padano cheese for
serving
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5 ml fresh rosemary (chopped)
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30 ml olive oil
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Salt and pepper to taste
Method
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Rinse well and drain the beans.
Blend ¾ of the beans coarsely to puree with a blender and set
aside.
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Heat oil in a large sauce pot,
sauté onions and garlic to fragrant then add in the rice and mix
it well.
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Add wine to the dish and cover to
cook over medium heat for 2 minutes or until the wine is well
absorbed. Add chicken stock to cover the rice and cook with
constant stirring. Top up the stock when it is absorbed by the
rice and continue cooking until rice is three quarter cooked.
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Add the bean puree and remaining
stock if necessary. Cook until rice is tender then add the
reserved beans, mascarpone, grano padano cheese and rosemary,
add seasoning to taste and toss to mix well.
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Cover dish and let it stand for 5
minutes, serve with extra grano padano.
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