Risotto alla Paesano


  • 4 ounces red kidney beans, soaked overnight
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 slices bacon, diced
  • 1 small onion, finely chopped
  • 2 ounces carrots, diced
  • 2 baby marrows, diced
  • 2 ounces celery, diced
  • ½ pint hot beef stock
  • ¾ pound rice
  • freshly-grated parmesan
  • salt and freshly-ground black pepper


Place beans in saucepan with lightly salted water. Bring to the boil; cover and cook for 1 hour, or until tender. Reserve.

Combine butter and oil in a large frying pan and sauté diced bacon and onion until onion is transparent. Add prepared carrots, baby marrows and celery and continue to cook, uncovered, for 3 or 4 minutes, stirring occasionally.

Pour over hot beef stock and simmer uncovered until almost all the liquid has evaporated. Add rice to this mixture and cook for 2 minutes, stirring occasionally, over low flame.

Drain beans, reserving stock. Add beans to rice, together with 3 cups of bean stock; cook over medium flame for 15 to 18 minutes, stirring occasionally, and continue adding bean stock as needed until rice is done. When rice is tender, season to taste with salt and pepper. Add cheese and serve.