Truly surprising is the goodness of this risotto with beans and radicchio, which is, in all respects, a red dish. The beans used are red, and so is the radicchio. It is a rather rich first course, made with a combination of ingredients that go wonderfully well together. It is easy to prepare and also quite quick. Perhaps (actually, without perhaps) it is a bit unusual, but I like to change and avoid what I love to call “the usual soup.” I recommend trying it not only because it is really good, but also because it solves lunch or dinner on its own.
Other “unusual” risottos that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Risotto with Beans and Radicchio
- 1.5 cups Carnaroli rice
- 1 yellow onion (small)
- 6.5 oz red radicchio Chioggia or Treviso (net weight)
- 4.5 oz canned red beans (drained weight)
- 3.5 oz smoked pancetta
- 2.8 oz sweet scamorza cheese
- vegetable broth
- dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of the Risotto with Beans and Radicchio
Peel the onion and chop it finely, then sauté it in a few tablespoons of oil in a large pan before adding the diced pancetta.
Brown the pancetta until it changes color, then add the radicchio cut into strips and let it wilt before salting to taste.
Now pour the rice into the pan and toast it for a couple of minutes.
Splash with a dash of white wine and, once evaporated, add a few ladles of boiling broth.
Continue cooking by adding more broth as the rice absorbs it.
Meanwhile, drain the red beans from their preserving liquid and rinse them well under running water. Cut the scamorza into small pieces.
When cooking is complete, add the beans and scamorza to the rice. Stir gently until the cheese is perfectly melted and the risotto is well creamed.
Finally, divide the risotto with beans and radicchio into individual plates, sprinkle with freshly ground black pepper, and serve immediately, nice and hot. Enjoy! Paola
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Notes
I found this recipe in an old issue of the magazine “La Cucina Italiana”.
I found this recipe in an old issue of the magazine “La Cucina Italiana”.
