Name: Risotto coi Fagioli Rossi (Risotto with Red Kidney Beans)
Yield: For 4 Persons
Cuisine: Italy
Ingredients: ⅔ pound cabbage or Savoy cabbage; 2 teaspoons salt; 7 tablespoons butter; 2½ to 3 tablespoons onion chopped very fine; 1½ cups Italian Arborio rice; 6 or 7 fresh sage leaves; 10-ounce can red kidney beans, drained, or 1 cup dried beans, soaked and cooked as described; Black pepper in a grinder; ⅔ cup freshly grated parmigiano-reggiano (Parmesan), plus additional for the table

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Earthy and comforting are words that come to mind in describing this risotto. The flavor base is cabbage, shredded fine and cooked with onion sautéed in butter. The rice is added then, and when it is more than half done, the cooked or drained canned beans are put in. At the end, the risotto is mantecato—beaten—with grated Parmesan and sage-scented melted butter.