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Borlotti Beans Risotto

ITALY

Cranberry Bean and Sausage Risotto

SUBMITTED BY

Cristian

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When Cristian submitted this dish for the rice & beans episode, I knew I had to include it!

Borlotti beans risotto is a delightful Italian dish that combines the creamy texture of risotto with the rich flavors of borlotti beans. This hearty meal is not only comforting but also packed with nutrients, making it a favorite among health-conscious food lovers. Perfect for any season, borlotti beans risotto is a versatile dish that can be enjoyed as a main course or a side dish.

What are Borlotti Beans?

Borlotti beans, also known as cranberry beans, are a variety of legume native to South America. They are characterized by their beautiful speckled appearance and creamy texture. When cooked, borlotti beans have a slightly sweet and nutty flavor, making them a perfect addition to risotto. These beans are rich in protein, fiber, and essential vitamins, adding nutritional value to your meal.

Key Ingredients in Borlotti Beans Risotto

  1. Borlotti Beans: The star ingredient, providing a creamy texture and rich flavor.
  2. Arborio Rice: A short-grain rice ideal for risotto, known for its ability to absorb liquids and release starch, creating a creamy consistency.
  3. Vegetable or Chicken Broth: Used to cook the risotto, infusing it with flavor.
  4. Onions and Garlic: Aromatics that enhance the overall taste of the dish.
  5. Parmesan Cheese: Adds creaminess and a savory depth to the risotto.
  6. Olive Oil and Butter: For sautéing and finishing the dish, providing richness.

Preparation Method for Borlotti Beans Risotto

Making borlotti beans risotto is a straightforward process that can be broken down into several steps:

  1. Prepare the Beans: If using dried borlotti beans, soak them overnight and cook until tender. Canned borlotti beans can be used for convenience.
  2. Sauté Aromatics: In a large pan, heat olive oil and a bit of butter over medium heat. Add chopped onions and minced garlic, sautéing until softened.
  3. Add the Rice: Stir in arborio rice, toasting it for a couple of minutes until it becomes slightly translucent.
  4. Add Broth Gradually: Pour in warm vegetable or chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process helps release the starch, creating a creamy texture.
  5. Incorporate the Beans: Once the rice is almost cooked, fold in the prepared borlotti beans and cook for an additional few minutes until heated through.
  6. Finish with Cheese: Remove the risotto from heat and stir in grated Parmesan cheese and a knob of butter for added creaminess. Season with salt and pepper to taste.
  7. Serve: Garnish with fresh herbs, such as parsley or basil, and serve hot.

Nutritional Benefits of Borlotti Beans Risotto

Borlotti beans risotto is not only delicious but also packed with health benefits. The borlotti beans provide a rich source of protein and fiber, making this dish filling and satisfying. Arborio rice is a good source of carbohydrates, providing energy for the day. Additionally, the use of olive oil and cheese adds healthy fats, contributing to overall well-being.

Variations of Borlotti Beans Risotto

While the classic recipe is delightful, there are several variations to explore:

  • Vegetable Risotto: Add seasonal vegetables such as spinach, zucchini, or bell peppers for extra nutrition and color.
  • Spicy Twist: Incorporate red pepper flakes or jalapeños for a bit of heat.
  • Herb-Infused: Experiment with different herbs, such as thyme or rosemary, for added flavor.

Borlotti beans risotto is a creamy and comforting dish that showcases the wonderful flavors of Italian cuisine. Its combination of rich beans and creamy rice makes it a hearty meal that can be enjoyed any time of year. Whether served as a main course or a side, this risotto is sure to please anyone who appreciates good food. Try this delicious recipe and indulge in the warm, satisfying taste of borlotti beans risotto!

Borlotti Beans Risotto

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Ingredients
  

  • ¼ white onion diced
  • 350 g Arborio rice
  • 100 g borlotti (cranberry) beans
  • 1 Italian sausage minimally seasoned, no spice, no seeds, no garlic
  • ½ cup red wine
  • 1 liter vegetable stock plus more as needed
  • 1 Tbsp butter
  • grated Parmigiano to 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.
Course: Dinner, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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