Risotto Rusti

Name: Risotto Rusti
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 large glass, about 150 ml (5 fl oz), red wine salt and pepper; 50 g (1½ oz) freshly grated Parmesan cheese; 700 ml (1¼ pints) or more vegetable, chicken or beef broth; 50 g (1¼ oz) unsalted butter; 100 g (3½ oz) lard, butter or ham fat; 200 g (7 oz) cooked borlotti beans (fresh, dried or canned); 1 large onion, finely chopped; 300 g (10 oz) risotto rice

Red Wine and Borlotti Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

In Lombardy they know just about everything you might need to know about risotto and red wine. This wonderfully rustic risotto is made with lard, beans, onions and dense red wine – some of my personal favourites are Botticino, Buttafuoco or Oltrepò Pavese Barbera.

Ingredients

700 ml (1¼ pints) or more vegetable, chicken or beef broth
100 g

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Heat the broth to a slow simmer. In a large pan, heat the lard, butter or ham fat until sizzling softly, then add the onion and cook gently until the onion is a transparent blond colour and soft. Add the rice and fry it carefully, turning it so it is coated in fat.

Pour in the red wine, stir and cook for 5 minutes. Season with salt and pepper. Add the broth and the beans alternately, st