1Italian sausageminimally seasoned, no spice, no seeds, no garlic
½cupred wine
1litervegetable stockplus more as needed
1Tbspbutter
grated Parmigianoto taste
Instructions
Soak the beans overnight in water.
Heat the stock in a bot over medium heat. Add the beans and cook them in the stock. It should take about 40 minutes; test for readiness and then turn the heat down to keep the stock warm.
In a pan melt butter on medium heat, add the onion, a pinch of salt to let the onion sweat.
Once translucent, add the sausage, crumble and brown it, paying attention not to burn the onion.
Once browned, add the wine and raise the heat to evaporate all the alcohol. It's important to be sure that the alcohol is evaporated, because the rice will absorb it and the risotto might turn sour.
Once evaporated, add the rice (don't wash it! We need the starch) and toast it for a minute in the fat while stirring. You'll see it absorb and get coated with the fat of the soffritto, and possibly start creaking a little as you stir.
After said minute, lower back the heat to medium and start adding the stock, a few ladles at a time. The risotto should never be too watery while you cook it because the point is to braise the rice, not to boil it. So enough stock to wet it, not enough to drown it. The risotto should keep bubbling even with the stock added. Stir a couple of times after you add the stock, let it dry up (again, relatively: never too wet, never too dry until it's fully done), then rinse and repeat: add more stock, stir, dry, repeat until cooked. It should take overall about 20 minutes (taste a grain or two to be sure. It shouldn't be crunchy).
About halfway through, taste for salt and adjust, and scoop the beans out of the stock and add them to the risotto. I'd suggest you taste for done-ness before adding more stock after the first couple of times, otherwise it might overcook before it's dried up enough to be served. By the end, you should let it dry up until slightly less than creamy. Beware not to burn the bottom.
Once ready, take the pan/pot off the heat, let it rest a couple of minutes, then add another nugget of room temperature butter and the grated Parmigiano and stir them in vigorously. This is when it gets creamy and shiny and smooth.
Do NOT decorate with parsley or basil or any other herbs.
