Serves 4 people
Try out this delicious traditional Piedmont recipe using our Cascina Brarola rice, a Parmigiano from our cheese counter, fresh ingredients from our Green Grocer and one of the wonderful Extra Virgin Olive Oils from our Pantry.
Step 1: Cook the beans with the carrots, celery, onions, bouillon cube, 1.75 litres of salted water in a covered pot over a low flame so that the beans doesn’t break apart; when finished cooking, remove the vegetables.
Step 2: In the saucepan where you will cook the risotto, sautè the onion. Add the lardons and sautè, then add the crumbled salami and brown just for a few seconds. Let the flavors come together for a few moments and then add the rice.
Step 3: Toast the rice for a few minutes, add the glass of wine and let it evaporate and add the tomato extract. Add 1/3 of the broth and two ladles of beans and mix together. Continue to cook, adding broth and beans once in a while moments.
Step 4: When finished cooking, after about 13 minutes, add to the risotto a generous dose of cheese and mix together.
Step 5: Add the remaining beans and serve.