Lombard risotto with borlotti
Instructions
02410 LOMBARD with BORLOTTI RISOTTO INGREDIENTS for 4 PEOPLE 350 g of rice 200 g boiled beans, 100 g of fresh bacon, diced 1 small onion, 50 g butter, 1 dl of red wine, 1 l of broth prepared with 2 dice, 60 g Parmesan or grana padano cheese, salt.
Peel the onion and finely chop the pulp finely.
Heat half the butter in a frying pan to high and let wilt edges the onion over a medium heat for a few minutes along with the bacon.
Add the rice, turn up the heat and toast for 1 minute, stirring constantly, until the grains are translucent.
Wet with wine and let it absorb completely.
Add the boiling stock little by little.
Halfway through the cooking, add the beans and salted.
When the rice is cooked al dente, turn off the heat and add the remaining butter and cheese.
Mix well and stir for a few minutes, before you bring to the table.
