This is a very old recipe for making a traditional Piedmontese dish. Although it is more complicated than some of the more modern versions of similar risotto dishes, the end result is utterly delicious and hugely filling and satisfying, containing not just the rice and the wine, but also beans, meat and vegetables. Barolo is a rather expensive but wonderful wine, and imparts intense flavour in this dish, so is worth the outlay for a special occasion. The borlotti beans will need to be soaked overnight whether they are dried or fresh.
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